Venison salad with beetroot, apple and hazlenuts
A lovely summers recipe using fresh produce and our delicious healthy venison adapted from www.food.com . The perfect summer evening meal and so easy to make.
- 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.
- Heat a frying pan, add olive oil and cook the venison medallions for 3-4 minutes each side and then allow to rest.
- 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.
- Slice the steaks into thin strips and arrange on top of the salad. Sprinkle with roasted hazlenuts and serve.