Venison Salad

For the Salad

• 1 tablespoon oil
• 400 g saddle of venison
• 2 large carrots
• 250 g green beans
• 200 g broccoli florets
• 2 spring onions
• 1 clove of garlic
• 10 g ginger
• 6 tbsp lemon juice
• 4 tbsp rapeseed oil
• 1 tsp sesame oil
• 1 tsp raw cane sugar
• Salt
• Pepper
• 1 green chilli peppers
• 50 g peanuts

Preheat the oven to 100 °C. Finely prepare the saddle of venison. Heat some oil in a pan and sear the meat on all sides. Season with salt and pepper, remove from the pan and place in a shallow baking dish. Place meat in the oven and cook for approx. 10 minutes until pink (approx. 57 °C internal temperature). Turn off the oven, open the oven door and leave the meat to rest for another 5-10 min. Remove the saddle of venison from the oven, cover and leave to cool.

In the meantime, peel the carrots and cut into sticks. Wash and clean the beans. Wash the broccoli. Clean the spring onions, wash and slice into rings. Cook the beans in boiling salted water for about 8 minutes. In a second pot, blanch the carrots and broccoli for about 4 minutes. Then drain everything, rinse and leave to drain.

Briefly roast the peanuts in a pan without oil. Peel the garlic and ginger and chop them finely. For the dressing, mix together the lemon juice, rapeseed oil, sesame oil, sugar, garlic, ginger, salt and pepper. Mix the vegetables with half of the dressing.

Wash and clean the peppers and cut into thin rings. Cut the saddle of venison across the grain into thin slices and mix loosely with the vegetables. Drizzle the salad with the remaining dressing and sprinkle with peanuts and chilli peppers.