Photo: Anna Pelzer
Seared venison salad
18 ingredients
30 min + 30 min
Serves 4
openrecipes
A light and healthy way to serve venison - a plentiful, sustainable, free range meat that's packed with flavour.
Estimated Nutrition (whole recipe, rough)
481
Calories
32g
Protein
31g
Fat
19g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil, for frying
- 500g/17oz venison
- 1 tbsp butter
- 5 salted anchovies
- 2 tbsp Worcestershire sauce
- 2 tbsp pickling juice from a jar of picked walnuts
- 1 tsp brown sugar
- 1 tbsp walnut oil
- freshly ground black pepper
- 1 bunch hot radishes
- handful fresh chervil
- handful fresh pea shoots
- dash walnut oil
- 1 lemon
- pinch salt
- 3-4 baby beetroots
- 4 gherkins
- 4 pickled walnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes