Summer isn't technically here yet, but it sure does feel like it! It feels like salad weather and a nice light salad is a good way to enjoy a warm night. This thyme-crusted venison salad is easy to prepare and even easier to enjoy!
Before preparing your Thyme-crusted venison fillet salad Preheat the oven to 200°C/400°F/Gas Mark 6. Mix the onions with 3 tbsp cooking balsamic, 3 tbsp of the olive oil and 3 tbsp water. Place in an oven-proof dish and cover tightly with foil. Bake for an hour or so until soft. Stir through the horseradish, good balsamic and the extra-virgin olive oil. Keep warm. Smear the remaining olive oil on the fillet and season with salt, pepper and thyme. Sear it in a hot frying pan, then roast the fillet for four to eight minutes at 200°C/400°F/Gas Mark 6. When cooked, let it rest for five minutes before slicing thinly.
To serve your thyme-crusted venison fillet salad: toss the warm red onions and venison with the almonds and rocket. Works well when served with tarts/quiches or with other fish/meat salads.