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Venison, Pickled Plum and Watercress Salad

  • Feeds 1 - 2 people
  • Prep time 20m
  • Cook time 10m

Venison loin is the perfect cut for cooking quickly to slice and serve in a salad as it’s so tender. Leave it nice and pink in the middle to ensure it doesn’t dry out. The richness of the meat is a lovely contrast with the quick pickled plums, which are sweet and sour at the same time. This could work as a starter as well as a lunch or dinner dish.

  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 plum segments and set aside.
  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.
  3. Place the shallot rings into a bowl of very cold or iced water and set aside.
  4. Toast the hazelnuts in a dry frying pan, allow to cool then chop roughly.
  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.
  6. Combine the watercress, hazelnuts, shallot rings and some dressing in a bowl and toss to combine. Drain the plums and add them to the salad. Toss again.
  7. Divide the salad between two plates. Slice the venison and add to the salad. Serve immediately.

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