Venison, Pear and Blue Cheese Salad

Preparation time: 20m

Cooking time: 10m

Difficulty:

Ingredients

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
4.5oz blue cheese, cut into cubes
Salt and freshly ground pepper to taste

Dressing

½ cup thick plain yogurt
Apple juice
2-3 tsp hot mustard
Salt and freshly ground black pepper to taste

Garnish

Fresh parsley, chopped
1½ cups crushed walnuts

Method

Step 1

Cut pear into slices. Melt the butter in a saucepan. Sauté the pear until browned. Spread sugar over the pear and allow to caramelize; 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.

Step 2

To make the dressing, blend yogurt and apple juice until smooth. Add the mustard, salt, pepper and lemon juice to taste.

Step 2

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

Ingredients

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
4.5oz blue cheese, cut into cubes
Salt and freshly ground pepper to taste

Dressing

½ cup thick plain yogurt
Apple juice
2-3 tsp hot mustard
Salt and freshly ground black pepper to taste

Garnish

Fresh parsley, chopped
1½ cups crushed walnuts

Recommended cut

Venison Medallions

These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our pasture-raised venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices.Pasture-raised Venison. No Added Hormones EVER. Ships Frozen.