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
• Hazelnuts
• Sea salt

Master tip:

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.

1. Wash the beetroots off then wrap in tin foil with a little sea salt.
2. Bake in a pre heated 180’ oven for 1 hour 15 minutes until soft. Cool
3. Unwrap and then peel the outside off, cut into wedges.
4. 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.
5. 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.
6. 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.