

Warm Winter Salad with spiced venison loin, amaretto pears
Healthy & delicious!
Recipe
Orange and sesame dressing;
1 Orange, juice and zest
Squeeze Lemon juice
1 tsp Fresh grated ginger
25ml Toasted sesame oil
25ml Mellow yellow or E.V. rapeseed oil (or olive oil)
Splash sherry vinegar
½ tsp fresh grated garlic
- Combine all ingredients except oil in a blender or pester and mortar
- Slowly drizzle in oil while mixing so dressing ‘emulsifies’
Amaretto pears;
3 Baby pears, peeled and halved, seeds removed (or 2 large pears, peeled and quartered)
75ml Amaretto
75ml water
150g sugar
- Combine water, amaretto and sugar in a small sauce pan, bring to the boil,
- Add pears, return to the boil and reduce heat to gentle simmer, poach for 2 – 3 mins
- Remove pears from syrup
For the salad;
2 8oz Venison loin steaks
3 Amaretto baby pears, halved
50ml Orange and sesame dressing
1 Handful toasted walnuts
30g Salad leaves (Try chicory, spinach and radicchio to give colour and a slight bitterness, but any salad leaves will do
3 baby shallots, peeled and roasted, cut in half
½ pomegranate
pinch Flakey sea salt like maldon
25ml olive oil
Pinch Spice mix or all spice
Optional crispy sage leaves to garnish
- Light barbecue and wait until charcoals are ready to use,
- Season venison loins with salt, oil and spice, grill for 3 – 4 mins on each side and allow to rest for at least 10 mins (for med-rare, but cook the steaks to your own taste)
- Grill the pears on the flat side for 2 mins to give a light caramelization,
- Toss the salad leaves, walnuts, shallots and ¾ dressing in a salad bowl and split between 2 bowls,
- Once rested, Slice steaks into 5 pieces on a hard angle to give nice shaped pieces,
- Arrange a steak each on top of the salads
- Arrange pear halves around
- Drizzle a small amount of remaining dressing over steaks and pears,
- Sprinkle pomegranate seeds over the top

Testimonials
This was delicious!