Grilled Venison Salad With Beetroot And Orange Chutney And Summer Green Salad
Serves 4
800 grams Venison Medallions - thick ( at least an inch or more) slices cut from the Denver Leg
¼ c Al Brown's Lemon and Fennel Olive Oil
1 tsp Jonathons Cajun Spice Mix
¼ Cup chopped and softened Shallots
¼ Cup Cabernet Balsamic Drizzle
¼ Cup Red Wine Vinegar
1 tsp Dijon Mustard
1 Tbsp Honey
Extra Olive Oil (can be a plain good quality Olive Oil)
Salt & Pepper to taste
Beetroot and Orange Relish to serve
For the Venison
Mix together Olive Oil & Cajun Spice and rub this mixture into the Venison. Allow the meat to marinate for at least two hours in the refrigerator. Return the meat to room temp before grilling.
Your Ultimate Salad Dressing (You can add a little fresh Garlic if you wish)
In your blender, combine onion, Drizzle, vinegar, mustard & honey; begin running machine until mixture is smooth. Slowly drizzle in extra Olive Oil until mixture is well combined. Taste it. If its too thick and/or Oily add a little Verjuice, a little more Cabernet drizzle or well balanced white wine. Season with salt & pepper.
Salad so simple
Clean salad greens & tear into bite size pieces. Place into a large bowl & refrigerate.
Don't over cook the Venison
Preheat grill to high temperature. Remove Denver Leg from marinade & grill on both sides, approx 4 minutes per side or until medium rare. Season with salt & pepper. Remove from grill & keep warm.
To Plate
Arrange a healthy serving of salad on each plate and drizzle with dressing. Arrange a few slices of Venison on each and dot with Cabernet Drizzle. Apply a generous teaspoon of Beetroot Relish to each plate and leave the jar on the table for second helpings.
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