Honey & Pepper Venison with Pickled Nectarine, Witlof & Mozzarella Salad
Serves 4
¼ cup white wine vinegar
2 tsp caster sugar
2 nectarines, cut into wedges
680g venison fillet, trimmed
2 tbsp olive oil
2 tbsp honey
1 tbsp lemon juice
2
tsp green peppercorns
3
witlof, trimmed and cut into wedges
4 fresh mozzarella balls, torn
¼ cup mint leaves
Preheat oven to 200ºC.
Combine vinegar, sugar and nectarines in a bowl. Season with salt and
freshly ground black
pepper. Set aside for 20 minutes to pickle.
Season venison. Heat half the oil in a large non-stick frying pan over medium heat. Cook venison for 3 minutes each side or until browned. Add honey, lemon juice and peppercorns to the pan; baste venison. Reserve sauce.
Transfer venison to an oven dish and cook in oven for a further 10 minutes or until your liking.
Transfer to a plate, cover with foil and set aside to rest for 10 minutes.
Add witlof, mozzarella and remaining oil to the pickled nectarines and carefully toss to combine.
Top the salad with mint leaves and serve with sliced venison, drizzled with honey sauce.
Smart Tip + Vension is a delicious meat, but it needs to be cooked rare to produce a beautiful tender result.
