Fletchers of Auchtermuchty

Seriously Good Venison

 

 

 

 

 

 

 

 

NICHOLA FLETCHER'S RECIPE
© 2008 Nichola Fletcher

VENISON STEAK SALAD WITH WATERCRESS AND POMEGRANATE

wcress _ pom salad 1Starter for 4
Genuine aged Modena balsamic vinegar is an expensive luxury: viscous and deep-flavoured. But there are a few excellent balsamic syrups and thickened vinegars available now. Make sure you get pomegranates with deep red flavoursome seeds rather than the pallid pink ones.

  • 500g (1lb+) venison steak, or chunks of tender haunch
  • 1 x 80g (3oz) bag watercress
  • 1 pomegranate
  • Syrupy balsamic vinegar

Wash and dry the watercress. Break it up into bite-sized pieces and divide between the four plates. Cut the pomegranate into quarters and remove the seeds, discarding all the bitter yellow connecting skin. Scatter seeds over the watercress. Drizzle some balsamic vinegar sparingly over the watercress.

If using steak, cook it rare and allow it to cool down slightly for a minute or so. Slice finely into nice pink strips, and drape these over the salad. If using chunks of venison, brown on all sides, then allow to rest for a few minutes before placing them over the salad. Serve at once.