Venison, Pear and Blue Cheese Salad. This tangy summer salad is a gorgeous addition to any lunchtime table over the warmer months. This tangy summer salad is a gorgeous addition to any lunchtime table over the warmer months.
1 pack of Silver Fern Farms Venison Medallions
2 small pears, sliced into wedges
2 Tbsp butter
1 Tbsp sugar
2 Tbsp olive oil
125 g blue cheese, cut into cubes
Salt and freshly ground pepper to taste
½ cup thick plain yogurt
2-3 tsp hot mustard
Salt and freshly ground black pepper to taste
Fresh parsley, chopped
1½ cups chopped walnuts
Cut pear into slices. Melt the butter in a saucepan. Sauté the pear until browned. Spread sugar over the pear and allow to caramelise; set aside. Quickly cook venison over a high heat for 2-3 minutes each side until medium-rare. Remove from heat, cover and allow the meat to rest for 5 minutes before slicing.
To make the dressing, blend yogurt and apple juice until smooth. Add the mustard, salt, pepper and lemon juice to taste.
To serve, arrange mesclun salad on plates and place pear slices, venison and blue cheese, parsley and walnuts. Spoon over dressing just before serving