Recommended Cut
Venison Medallions
Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison. Each portion promises consistently delicious results.
Venison, Pear and Blue Cheese Salad
By Silver Fern Farms
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Preparation Time
20min
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Cooking Time
10min
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Serves
3-4
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Difficulty
Easy
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Ingredients
- 1 pack of Silver Fern Farms Venison Medallions
- Mesclun leaves
- 2 small pears, sliced into wedges
- 2 Tbsp butter
- 1 Tbsp sugar
- 2 Tbsp olive oil
- 4.5oz blue cheese, cut into cubes
- Salt and freshly ground pepper to taste
Dressing
- ½ cup thick plain yogurt
- Apple juice
- 2-3 tsp hot mustard
- Salt and freshly ground black pepper to taste
Garnish
- Fresh parsley, chopped
- 1½ cups crushed walnuts
Method
Cut pear into slices. Melt the butter in a saucepan. Sauté the pear until browned. Spread sugar over the pear and allow to caramelize; 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 around. Spoon over dressing, and garnish with parsley and hazelnuts.
Recipe courtesy Deer Industry New Zealand
