Warm venison salad with a cranberry, red onion & cherry marmalade by Craig Meadows
Ingredients
For the cranberry, red onion & cherry marmalade:
- ½ red onion
- 50 g1¾ oz dried cranberries
- 75 g2¾ oz fresh cherries
- 100 ml3½ fl oz red wine (a fruity merlot is good)
- 2 dessertspoons of soft brown sugar
- 120 ml4¼ fl oz water
- 100 ml3½ fl oz rose wine
For the salad:
- 200 g7 oz baby/new potatoes
- 75 g2¾ oz button mushrooms
- Olive oil
- 100 g3½ oz roe venison steak
- Salt and pepper
- 50 g1¾ oz fresh spinach leaves
Method: How to make Warm venison salad
For the cranberry, red onion & cherry marmalade:
Chop the red onion. Place in a pan with all of the other sauce ingredients and bring to the boil.
Simmer until the liquid has reduced and it has become thick.
For the salad:
Put the potatoes in a pan of salted water and boil for 10-15 minutes.
Slice the mushrooms and sauté them in olive oil. Keep warm.
Rub the venison steak with olive oil and lightly sprinkle with salt and pepper. Place in a very hot frying pan for two minutes maximum on both sides, then place the venison on a tray, cover in tin foil and rest in a warm oven for 5 minutes.
Blanch half of the spinach for 1 minute in hot salted water and then drain.
Once the potatoes are ready remove them from the pan and slice into halves.
Mix the uncooked and cooked spinach with the mushrooms and the potatoes and place in the centre of the plate. Spoon the marmalade to the side of the salad.
Slice the venison very thinly and lay alongside the salad.
