Home
Recipes
Chef recipes
Roast venison and pear salad with toasted hazelnuts

Venison Roast Recipe with Pear Salad and Toasted Hazelnuts

Roast venison and pear salad with toasted hazelnuts

Name: Roast venison and pear salad with toasted hazelnuts
Total time: 35 min
Yield: Serves 6
Ingredients: a sprig thyme; 2 bay leaves; 5 black peppercorns; 3 cloves garlic bashed; 100ml cold-pressed rapeseed oil; 400g boneless venison loin; 40g unsalted butter; 1 tbsp Dijon mustard; 1 tbsp red wine vinegar; 50ml cold-pressed rapeseed oil; torn round lettuce; 2 chicory halved, cored and leaves separated; a handful hazelnuts toasted and lightly crushed; 2 ripe Conference or Williams pears cored and thinly sliced

Published: March 15, 2019 at 4:15 PM

Save recipe

Serves 6

Easy

Total time: 35 mins

+ overnight marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Make this elegant roast venison and pear salad, then check out our venison pie, venison curry, venison wellington, venison stew, venison steaks and more venison recipes.

Read our restaurant review of The Falcon here...

Ingredients

Nutrition

VENISON

a sprig thyme
2 bay leaves
5 black peppercorns
3 cloves garlic

bashed
100ml cold-pressed rapeseed oil
400g boneless venison loin
40g unsalted butter

DRESSING

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

TO SERVE

torn round lettuce
2 chicory

halved, cored and leaves separated
a handful hazelnuts

toasted and lightly crushed
2 ripe Conference or Williams pears

cored and thinly sliced

Nutrition: per serving

kcal385

low
fat29.5g
saturates5.1g
carbs7.6g
sugars6.3g
fibre2.7g
protein20.8g
salt0.3g

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.

Check out more of our best dinner party recipe ideas here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue