Venison Salad With Beetroot Apple And Hazelnuts Recette

Elevate your game night with this stunning venison salad! Perfectly seared venison loin is paired with earthy roasted beetroot, crisp apple, and crunchy hazelnuts for a flavor explosion. This recipe, inspired by a successful first-time venison cook, is surprisingly easy and perfect for impressing guests. Get ready for a culinary adventure!

Préparation 20 min

Cuisson 30 min

Calories 197.3 kcal

Protéines 6g

Note Soyez le premier

Venison Salad With Beetroot Apple And Hazelnuts

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Venison Salad With Beetroot Apple And Hazelnuts

2 (6-ounce) venison loin steaks
3 tablespoons olive oil
Pepper
Thyme
Baby Beets
2 shallots
Salt and freshly ground black pepper to taste
Baby Spinach
1 medium apple (Honeycrisp or Fuji recommended), thinly sliced
2 tablespoons extra virgin olive oil
Red Wine Vinegar
1/4 cup toasted hazelnuts

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Venison Salad With Beetroot Apple And Hazelnuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Venison Salad With Beetroot Apple And Hazelnuts

Preheat oven to 400°F (200°C).
Peel 2 medium beetroots and 2 shallots. Cut into 1-inch cubes.
Toss beetroot and shallots with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet.
Roast for 25 minutes, or until tender and slightly golden.
While beetroot roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Season 2 (6-ounce) venison loin steaks with salt and pepper.
Sear venison for 3-4 minutes per side in the hot skillet.
Transfer skillet to the preheated oven and cook for 5-10 minutes, depending on desired doneness (rare to medium-rare recommended).
Remove venison from oven and let rest for 5 minutes before slicing.
In a large bowl, gently toss the warm roasted beetroot and shallots with 5 ounces baby spinach, 1 thinly sliced apple (Honeycrisp or Fuji recommended), a pinch of salt, and a pinch of freshly ground black pepper.
Drizzle with 2 tablespoons extra virgin olive oil and 1 tablespoon balsamic vinegar; toss gently to combine.
Arrange salad on a serving platter.
Slice the rested venison into thin strips and arrange on top of the salad.
Sprinkle with 1/4 cup toasted hazelnuts and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

11g

Fat

10g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes European American Gluten Free Paleo Fall Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Lunch Salads Fruit Apples

Questions fréquentes

Combien de temps faut-il pour préparer Venison Salad With Beetroot Apple And Hazelnuts ?

Venison Salad With Beetroot Apple And Hazelnuts prend environ 50 minutes du début à la fin — environ 20 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Venison Salad With Beetroot Apple And Hazelnuts ?

Venison Salad With Beetroot Apple And Hazelnuts contient environ 197.3 calories par portion, avec environ 6 g de protéines, 3 g de glucides et 26 g de lipides.

De quels ingrédients ai-je besoin pour Venison Salad With Beetroot Apple And Hazelnuts ?

Les principaux ingrédients de Venison Salad With Beetroot Apple And Hazelnuts sont Venison Loin, Olive Oil, Pepper, Thyme, Baby Beets, Shallots. Consultez la liste complète avec les quantités ci-dessus.