Venison & Blue Cheese Salad

Venison & Blue Cheese Salad

Venison & Blue Cheese Salad

By: Herd Market

Fresh, Vibrant and Rich, all at the same time. Two grilled venison haunch steaks, over a salad consisting of leaves, chicory, croutons, topped with blue cheese. A tangy dressing to cut through the rich cheese and meat. I could eat this every day.

You'll need:

  • 2x venison haunch steaks
  • Olive oil
  • Salt
  • 90g salad leaves (like lambs lettuce or rocket)
  • 90g Red Chicory or Radicchio 
  • 1x handful croutons
  • 100g Perl Las Blue Cheese

For the dressing:

  • 1x garlic clove
  • 1x pinch of salt
  • 1tbsp wholegrain mustard 
  • 1/2tbsp white wine vinegar 
  • 1tsp olive oil

 

Time 15 minutes h
Serves 2-3 people
Difficulty novice
novice
15 minutes min
2-3
Tags
british date night dinner easy healthy High Protein meat Salad steak venison
Cook Along
Directions
1.

Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. Generously season both sides with salt and set aside.

2.

In a pestle and mortar, crush a garlic clove with a pinch of salt into a smooth paste. Stir in the mustard, vinegar, and olive oil to create a tangy dressing.

3.

In a salad bowl, combine fresh salad leaves with chopped radicchio or chicory. Drizzle the dressing over and toss until evenly coated.

4.

Heat a pan until it's smoking hot. Add a drizzle of olive oil, then sear the haunch steaks for about 1.5 minutes on each side, keeping the center beautifully pink. Remove from the pan and let the steaks rest for 1–2 minutes before slicing.

5.

To plate, layer the dressed salad and croutons on a serving dish. Arrange the sliced venison over the top and finish with a scattering of crumbled Perl Las cheese. Serve and enjoy!

Tags
british date night dinner easy healthy High Protein meat Salad steak venison