Thursday, July 10, 2014

Venison, Blue Cheese and Pear Salad with Balsamic Dressing

This recipe was inspired by a meal I had recently at the Fox and Ferret. I wanted to recreate it, but better. It was practically begging for a berry sauce.

What makes the recipe great is that it's no-fuss, but full of interesting flavours and looks quite flash. The only part that needs any real attention is the sauce, and that's minimal attention. It won't burn in 30 seconds if you take your eyes of it.

Instructions:

Start the sauce / dressing early (it takes 15-20 minutes to reduce)

Ingredients:

1 Shallot (finely chopped)
2 Tbsp berry jam
2 Tbsp balsamic vinegar
1/2 cup beef stock
1/2 tbsp butter
1/2 tbsp olive oil
2 tsp fresh (or 1/2 tsp dried) thyme

Method:

In a small saucepan, melt the butter with the olive oil.

Sautee the shallot until slightly translucent.

Add all other ingredients.

Keep the heat high until the sauce is boiling, then turn the heat down and let it simmer, uncovered, until it has reduced to a thick sauce.

Here's one I prepared earlier...


While the sauce is reducing, assemble a plate of green salad.  Mine contained mesclun, 'micro greens', sliced onion and a few random herbs and flowers from the garden.

On top of the salad sprinkle blue cheese (I use 'grotta' from Emilio), and sliced pear.

When the sauce is nearly ready, pan-fry some venison, about 100g per person. I use Silver Fern venison - 'stirfry' version is good, but I've used diced and also venison roast. Don't overcook it. Venison should always be rare.

Add the venison to your salad, and then dress it all up with the sauce.  


Obviously, if you're dairy or sugar-free, you can adjust accordingly by leaving off the cheese and tweaking the sauce.  I made a paleo version of the sauce when I was on the autoimmune diet.  I used fresh berries instead of the jam, apple cider vinegar instead of balsamic, and added a tsp of honey.

These days I'm a bit relaxed. The sauce is such a small part of the dish that I'm not concerned about the tiny bit of sucrose in it.   I'm living dangerously.  On . the . edge.

2 comments:

  1. YUM!! Thanks for sharing! I'm looking forward to trying this out! :D

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    Replies
    1. Hey, I'm always available to do some quality control, make sure you're doing it right. ;)

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