Venison, Pickled Peach & Watercress Salad
Drogo
1-2
20 minutes
10 minutes
This fresh venison salad pairs tender slices of venison loin with sweet and sour pickled peaches, peppery watercress and toasted hazelnuts. Finished with a honey and Dijon mustard dressing, it's a lighter way to serve venison and works equally well as an elegant starter, lunch or dinner dish.
Venison loin is particularly suited to quick cooking before being rested and sliced. The richness of the meat is balanced by the acidity and sweetness of the quick-pickled peaches, while watercress and shallots add freshness and toasted hazelnuts bring a contrasting crunch.
Ready with just 20 minutes of preparation and 10 minutes of cooking, this venison and peach salad is an excellent way to showcase venison without the heavier accompaniments often associated with game.
Ingredients
- 250g venison loin
- 3 firm but ripe peaches, stoned and cut into wedges
- 30ml rice vinegar
- 1 tablespoon caster sugar
- 2 shallots, finely sliced
- 2 large handfuls watercress
- Handful hazelnuts
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
Directions
Method
Step 1, Combine the rice vinegar, caster sugar and a large pinch of sea salt with 70ml tap hot water and stir until the sugar and salt are dissolved. Add the peach segments and set aside.
Step 2, Combine the honey, mustard, lemon juice, olive oil and some salt in a clean lidded jar or bowl and shake or whisk to combine.
Step 3, Place the shallot rings into a bowl of very cold or iced water and set aside.
Step 4, Toast the hazelnuts in a dry frying pan, allow to cool then chop roughly.
Step 5, Heat a frying pan or skillet over a medium-high heat. Rub the venison loin with oil and season with salt. Cook for 5 minutes each side then set aside to rest for 10 minutes, covered loosely.
Step 6, Combine the watercress, hazelnuts, shallot rings and some dressing in a bowl and toss to combine. Drain the peaches and add them to the salad. Toss again.
Step 7, Divide the salad between two plates. Slice the venison and add to the salad. Serve immediately.
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