Venison Roast Recipe with Pear Salad and Toasted Hazelnuts

Roast venison and pear salad with toasted hazelnuts

  • serves 6
  • Easy

The Falcon’s hearty country cooking makes for perfect homemade comfort food – try this posh, warming salad from the Herefordshire restaurant for an easy entertaining dish

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Ingredients

VENISON

  • thyme a sprig
  • bay leaves 2
  • black peppercorns 5
  • garlic 3 cloves, bashed
  • cold-pressed rapeseed oil 100ml
  • boneless venison loin 400g
  • unsalted butter 40g

DRESSING

  • Dijon mustard 1 tbsp
  • red wine vinegar 1 tbsp
  • cold-pressed rapeseed oil 50ml

TO SERVE

  • round lettuce torn
  • chicory 2, halved, cored and leaves separated
  • hazelnuts a handful, toasted and lightly crushed
  • Conference or Williams pears 2 ripe, cored and thinly sliced

Method

  • Step 1

    Mix together the thyme, bay, peppercorns, garlic and rapeseed oil in a large bowl, then add the venison loin and toss well. Cover and leave to marinate overnight.

  • Step 2

    For the dressing, whisk together the mustard and vinegar until emulsified. Slowly add the rapeseed oil until combined, thick and creamy, then season to taste.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6 and heat a heavy-based frying pan until hot. Spoon 1 tbsp of the marinade into the pan, then cook the venison for 1 minute on each of the larger sides, followed by 30 seconds on each of the smaller sides, adding the butter to the pan for these. Put the venison onto a small roasting tray, season really well all over, and put in the oven for 5-8 minutes (depending on thickness) for rare. Put onto a plate, loosely covered with foil, to rest for 10 minutes, then thinly slice.

  • Step 4

    Tip the salad leaves into a bowl with a little seasoning, some of the hazelnuts and the pear slices. Add enough of the dressing to coat the leaves well and toss.

  • Step 5

    To serve, plate alternate layers of venison, salad leaves and pear, then finish with more of the hazelnuts.

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Nutritional Information

  • Kcals 385
  • Fat 29.5g
  • Saturates 5.1g
  • Carbs 7.6g
  • Sugars 6.3g
  • Fibre 2.7g
  • Protein 20.8g
  • Salt 0.3g
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