Venison, Pear and Blue Cheese Salad
By Silver Fern Farms
- 1 pack of Silver Fern Farms Venison Medallions
- Mesclun leaves
- 2 small pears, sliced into wedges
- 2 Tbsp butter
- 1 Tbsp sugar
- 2 Tbsp olive oil
- 125 g blue cheese, cut into cubes
- Salt and freshly ground pepper to taste
- ½ cup thick plain yogurt
- Apple juice
- 2-3 tsp hot mustard
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped
- 1½ cups crushed walnuts
Cut pear into slices. Melt the butter in a saucepan. Sauté the pear until browned. Spread sugar over the pear and allow to caramelise; set aside. Quickly cook venison over a high heat for 2-3 minutes each side until medium-rare. Remove from heat, cover and allow the meat to rest for 5 minutes before slicing.
To make the dressing, blend yogurt and apple juice until smooth. Add the mustard, salt, pepper and lemon juice to taste.
To serve, arrange mesclun salad on plates and place pear slices, venison and blue cheese around. Spoon over dressing, and garnish with parsley and hazelnuts.
Recipe courtesy Deer Industry New Zealand
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