There’s something really special about the pairing of venison and beetroot. This recipe by The Sugar Club’s executive chef Neil Brazier is a perfect autumn meal, pairing seasonal vegetables with tender, nutritious NZ farm raised venison medallions and a delicious ricotta and beetroot mix.
The salad is simple to prepare; to make things easier, use a store-bought beetroot hummus in place of the beetroot puree.
Farm-raised venison salad with beetroot & feta
Beetroot Puree (optional)
- ½ red onion, sliced
- 1 knob ginger, sliced
- 4 cloves garlic, sliced
- 1 red chilli, sliced
- 1 ½ tsp flaky sea salt
- 40g red or white wine vinegar
- 175g tomatoes, sliced
- ½ tsp ground turmeric
- 30g brown sugar
- 300g beetroot, peeled and grated
- 75g verjuice or red wine or water
- 300ml water
In a pot, caramelise the onion, ginger, garlic, red chilli and salt in a splash of oil. Once caramelised add in the vinegar, stir until boiling then add sugar.
Add the tomatoes and turmeric then stir. Cook for 5 minutes until most of the liquid has evaporated from the tomatoes, then add the beetroot, verjuice and water.
Bring it to the boil, cook it high on a medium to high heat, stirring frequently until the beetroot is soft.
Strain through a sieve and reserve the liquid.
In a food processor, blitz the beetroot mix to a puree, add some of the reserved liquid if needed to help blend to a smooth puree.
To make the beetroot & ricotta puree:
- 250g Beetroot Puree (or store-bought beetroot hummus)
- 250g Ricotta Buffalo
- Salt, to taste
Fold the ricotta in to the beetroot puree (or bought beetroot hummus) once cold.
- 1 packet (350g) NZ Farmed Raised Venison medallions
- Salt, to season
Bring venison medallions to room temperature. Add a little oil to a hot frying pan, once the oil is very hot place the medallions into the pan. Cook for 20 seconds on each side and roll very quickly to seal the sides of the meat.
Remove from the pan and place on a chopping board. Slice venison and add to the salad once ready.
To make the salad:
- 3 corn cobs (or use any other seasonal vegetable eg. kumara, pumpkin, parsnip etc)
- 100g green beans
- Salad mix or baby spinach
- 4-5 basil leaves, ripped
- 100g feta
- ½ avocado, sliced
- 2 radishes, sliced thinly
- 2 tbsp pinenuts, toasted
- Olive oil, to serve
- Salt and pepper, to serve
Bring a pot of water to the boil. Remove skin and husks from corn if using and blanch in the boiling water. If using other seasonal vegetable, simply chop into cubes and roast with some oil in an oven.
Chargrill corn by placing over a medium heat on the barbecue or stovetop using a chargrill pan (with a handle and sides) or a flat chargrill plate. Then slice into rounds
Bring another pot of water to the boil. Trim the ends off the green beans and place in the boiling water for 20 seconds. Remove and refresh in cold water.
Arrange salad leaves in a salad bowl or platter and add the torn pieces of basil. Top with chargrilled corn rounds (or roasted vegetables), beans, crumbled feta and avocado.
Add the slices of venison and top with thinly sliced radish and a sprinkle of the toasted pinenuts.
Dollop tablespoons of the ricotta and beetroot mix on top of the salad.
Drizzle with olive oil and season with salt and pepper.
Serve and enjoy!