Venison salad with beetroot, apple and hazlenuts

A lovely summers recipe using fresh produce and our delicious healthy venison adapted from .  The perfect summer evening meal and so easy to make.
Serves 4
  1. Peel the beetroot and shallots, cut into cubes and place on an oven tray. Drizzle with olive oil and salt and roast until soft and golden brown - about 25 minutes.
  2. Heat a frying pan, add olive oil and cook the venison medallions for 3-4 minutes each side and then allow to rest.
  3. Toss the warm roasted vegetables with the spinach leaves and apple, season with salt and pepper and dress with the extra virgin olive oil and vinegar.  Arrange onto plates.
  4. Slice the steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazlenuts and serve.
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