by Paxton Delany - Friday, May 27, 2016
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!
Thyme-Crusted Venison Fillet Salad
■ 6 red onions, peeled and sliced into rounds 1cm (2⁄5in) thick
■ 3 tbsp cooking-quality balsamic vinegar
■ 4 tbsp olive oil
■ 5 tbsp hot horseradish sauce
■ 2 tbsp best-quality balsamic vinegar
■ 1 tbsp extra-virgin olive oil
■ 1kg (21⁄5lb) venison fillet
■ 1 tbsp chopped thyme
■ 100g (31⁄2oz) flaked almonds, toasted
■ 250g (9oz) rocket
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.
Recipe and photo from The Field.