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

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes

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

Method

For the pan-seared venison

  1. 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.
  2. 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.
  3. After a few minutes