Pan-Seared Venison Salad with Beetroot, Walnuts, Broccoli & Tarragon, & Duck-Fat Potatoes

Name: Pan-Seared Venison Salad with Beetroot, Walnuts, Broccoli & Tarragon, & Duck-Fat Potatoes
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 25 ml (1 fl oz) good oil; 100 g (3½ oz) mixed leaves; 2 cloves garlic, kept in the skin and slightly crushed; 2 sprigs thyme; 4 large potatoes, peeled and cut into desired shape; 250 g (9 oz) duck fat; Salt and pepper; 3 sprigs tarragon, chopped; 50 g (2 oz) walnuts, chopped; 1 head broccoli, blanched and refreshed; 10 ml (⅓ fl oz) balsamic vinegar; 25 g (1 oz) butter; 600 g (1 lb 5 oz) venison loin, trimmed and cut into 4; 1 packet vacuum-packed beetroot (usually 4 beetroots)

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a surprisingly easy and earthy dish. It’s incredible how the fresh tarragon and the balsamic vinegar completely lift the flavours.

Ingredients

For the pan-seared venison

600 g (1 lb 5 oz) venison loin, trimmed and cut into 4

Europe
United Kingdom
Scotland
Gluten-free

Method

For the pan-seared venison

Heat a non-stick pan. Rub a touch of oil and salt and pepper onto the venison, then add to the pan and seal well all over.
Reduce the heat and add the butter and a little splash of balsamic. Keep the venison moving in the pan and baste with the hot butter and vinegar.
After a few minutes