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Salad of wild venison, baby beets, gorgonzola croquette & ciabatta croutons

Method

  • Blanch the beetroot in boiling water for about 10 mins. When cool enough to handle, remove the skin.
  • Then heat a little oil in a heavy-bottomed pan and cook the beetroots with seasonings until lightly caramelised, tossing now and again.
  • At the same time, season the venison with the thyme, salt and pepper. Sprinkle with oil and cook on a preheated ridged grill (or BBQ) for 3-4 mins on both sides. Remove and set aside to rest for at least 6-8 mins in a warm place, before slicing.
  • Gently toss the rocket with the nuts, croutons, oil, seasonings, gorgonzola and beetroot.
  • To serve, arrange the salad on individual plates, top with the venison and sprinkle with a little reduced balsamic.
  • Mark Glover – Executive Chef, Novotel Lakeside in Queenstown, New Zealand

Ingredients

  • 12 small baby beetroots
  • olive oil
  • sea salt & freshly ground pepper
  • 4 x 140 gm wild venison loin steaks, silver skin removed
  • 2 tspn chopped fresh thyme
  • 2 handfuls of rocket leaves
  • 16 macadamia nuts, toasted
  • 80 gm ciabatta croutons
  • 120 gm gorgonzola cheese, diced
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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