Balsamic Venison Filet Salad With Pears and Blue Cheese

Name: Balsamic Venison Filet Salad With Pears and Blue Cheese
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: 4 serving(s)
Ingredients: 400 -500 g venison (2 fillets); 1 tablespoon olive oil; 1 1/2 teaspoons game, spice; 1 (300 g) bag mixed greens or romaine lettuce; 100 g Stilton cheese (or other crumbly blue is best); 3 green onions; 50 g ground walnuts; 50 g butter, unsalted; 200 g dried wild mushrooms (soaked in hot water for 15 minutes and chop into bite sized pieces); 2 garlic cloves, finely chopped; 100 ml medium-dry sherry; 100 ml balsamic vinegar; 4 small pears, firm

Submitted by Tea Girl

"This recipe is a combination of several recipes I found. It is pretty easy and quick. If you don't have game spice, mix or 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground rosemary, 1/4 tsp ground thyme, 1/8 tsp ground nutmeg, 1/8 ground juniper berries and 1/8 tsp ground allspice. Prep time includes marination time. You could marinate overnight for a quick weeknight meal. My DH says that it is good enough to be from a fancy restaurant."

Download

Ready In:: 3hrs
Ingredients:: 13
Serves:: 4

ingredients

400 -500 g venison (2 fillets)
1 tablespoon olive oil
1 ¹⁄₂ teaspoons game, spice
1 (300 g) bag mixed greens or romaine lettuce
100 g Stilton cheese (or other crumbly blue is best)
3 green onions
50 g ground walnuts
50 g butter, unsalted
200 g dried wild mushrooms (soaked in hot water for 15 minutes and chop into bite sized pieces)
2 garlic cloves, finely chopped
100 ml medium-dry sherry
100 ml balsamic vinegar
4 small pears, firm

directions

Wash the fillets and pat dry.
Pour olive oil in a bowl and mix in the game spice and rub into the fillets.
Allow to sit for 2 hours.
In the meantime, wash the lettuce and rip into eatable pieces and put in bowl.
Chop green onions and blue cheese and them and the walnuts to the bowl.
Heat pan on medium-high heat and fry the meat for 1 minute on each side.
Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes.
Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan.
Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool.
Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes.
Deseed pear and slice into bite-slices.
Add the pears to rest of salad and toss.
Slice the fillets into bite-sized slices.
Put some salad in a bowl and pull venison on top.
Spoon the wine sauce and mushrooms over the salad.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

View Full Profile