venison medallions on warm beetroot salad




Prep Time


Cook Time

Venison, beetroot, hazelnuts, rocket and feta sit very happily together in this salad.



For the venison medallions

  • 400g venison medallions
  • ¼ cup balsamic vinegar
  • 4 cloves garlic — crushed
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons lime juice
  • A pinch of chilli powder (optional)
  • Salt and ground black pepper, to taste
  • 1 teaspoon olive oil
  • 100g feta — crumbled
  • Fresh dill sprigs, to garnish (optional)

For the warm beetroot salad

  • 1kg fresh beetroot — peeled and cut into 2cm pieces
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • Salt and ground black pepper, to taste
  • ½ cup hazelnuts
  • 4 cups rocket, spinach or any salad greens
  • ½ small red onion, finely sliced

For the balsamic vinaigrette

  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 clove garlic — crushed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup olive oil


For the venison medallions on warm beetroot salad

  • Marinate the venison for 30 minutes in the vinegar, garlic, rosemary, lime juice and chilli, if using.
  • To make the Warm Beetroot Salad, preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper
  • Place the beetroot, oil, vinegar, rosemary, salt and pepper in a large bowl and toss to coat the beetroot. Spread out in a single layer on the prepared tray and roast for 30 minutes, turning once, until the beetroot is tender and caramelised.
  • While the beetroot is cooking, place the hazelnuts on a separate tray and roast for 20 minutes. Cool, then tip into a clean tea towel and rub to remove most of the skins
  • To make the Balsamic Vinaigrette, whisk the vinegar, honey, mustard, garlic, salt and pepper in a small bowl. Whisk in the oil.
  • Lift the venison out of the marinade and place on a paper towel. Season with salt and pepper and drizzle with oil. Heat a pan over a high heat and fry the venison for 2–3 minutes each side. Remove from the pan, cover with foil and leave to rest for 10 minutes.
  • To finish the salad, mix the beetroot with the salad greens, onion and hazelnuts on a platter.
  • Top with the feta, sliced venison and Balsamic Vinaigrette. Garnish with dill, if desired.