Seared venison, beetroot and asparagus salad matched with Hallertau Porter Noir
Ingredients - serves two
- 2 x 180g loin of venison
- 2 large beetroot
- 100ml Red wine
- 1 tsp sugar
- 50ml balsamic vinegar
- Olive oil
- 10 spears asparagus, blanched
- 1 cup baby spinach
- Sea salt
This is a great light healthy dish and a nice light way of eating venison, beef can be substituted if you can’t get venison and adding other spring vegetables to the salad is a good idea.
- Wash the beetroots off then wrap in tin foil with a little sea salt.
- Bake in a pre heated 180’ oven for 1 hour 15 minutes until soft. Cool
- Unwrap and then peel the outside off, cut into wedges.
- Pan fry the venison all over to get the even colour then place in a 180’ oven for 2-3 minutes until cooked rare. Rest.
- Make the dressing by placing the red wine, sugar and the balsamic in a pan and reduce by half, then place in a bowl and whisk in an equal amount of olive oil and a little sea salt.
- Lay the spinach, beetroot and asparagus on a plate then slice the venison and lay on top then finish with hazelnuts and dress with vinaigrette.