Balsamic Venison Filet Salad With Pears And Blue Cheese Recipes

PEAR FENNEL AND BLUE CHEESE SALAD WITH BALSAMIC GLAZE

Steps:

• Combine vinegar, wine and sugar in a heavy, large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 1/2 cup, about 20 minutes. Remove from heat and set aside to cool. Slice fennel bulb paper thin, using a mandoline, a very sharp knife or a food processor slicing disk. Toss fennel with olive oil and salt to taste.
• To serve, spread a bed of fennel evenly on each of six salad plates. Quarter and core pears and arrange quarters on each plate. Distribute pieces of cheese equally among plates, grind fresh black pepper liberally over each and drizzle with balsamic glaze. Serve immediately.

BALSAMIC BLEU CHEESE SALAD

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

BALSAMIC VENISON FILET SALAD WITH PEARS AND BLUE CHEESE

Steps:

• Wash the fillets and pat dry.
• Pour olive oil in a bowl and mix in the game spice and rub into the fillets.
• Allow to sit for 2 hours.
• In the meantime, wash the lettuce and rip into eatable pieces and put in bowl.
• Chop green onions and blue cheese and them and the walnuts to the bowl.
• Heat pan on medium-high heat and fry the meat for 1 minute on each side.
• Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes.
• Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan.
• Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool.
• Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes.
• Deseed pear and slice into bite-slices.
• Add the pears to rest of salad and toss.
• Slice the fillets into bite-sized slices.
• Put some salad in a bowl and pull venison on top.
• Spoon the wine sauce and mushrooms over the salad.