Venison, Pickled Plum and Watercress Salad
- 1 - 2 people Feeds
- 20m Prep time
- 10m Cook time
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.
- 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.
- Combine the honey, mustard, lemon juice, olive oil and some salt in a clean lidded jar or bowl and shake or whisk to combine.
- Place the shallot rings into a bowl of very cold or iced water and set aside.
- Toast the hazelnuts in a dry frying pan, allow to cool then chop roughly.
- 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.
- 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.
- Divide the salad between two plates. Slice the venison and add to the salad. Serve immediately.