Peppered Saddle of Roe Deer Salad with Beetroot and Hazelnuts

Game Chef of the Year

Game Chef of the Year

Standard Supplier 19th August 2011
Game Chef of the Year

Game Chef of the Year

Standard Supplier

Peppered Saddle of Roe Deer Salad with Beetroot and Hazelnuts

Please see the following easy to make but delicious, Peppered Saddle of Roe Deer Saddle with Beetroot and Hazelnuts salad.


  • 100g roe deer saddle
  • 1 tablespoon crushed mixed pepper
  • 50g cooked beetroot
  • 25g blanched hazelnuts (toasted)
  • Mixed leaves
  • Salt
  • Dressing
  • TeaspoonDijonmustard
  • 25ml white wine vinegar
  • 25ml hazelnut oil
  • 50ml sunflower oil
  • Teaspoon chopped garlic chives


Heat non stick frying until hot, roll roe deer in pepper and a pinch of salt add a teaspoon of oil to pan then place in roe deer. Seal well on all sides then place on a baking tray and put into a hot oven for 2-3 minutes. Take out and allow to rest.
Whisk mustard and vinegar together with a pinch of salt. Slowly whisk in hazelnut oil then the sunflower oil until dressing is well emulsified. Now add chives and check seasoning.
Place leaves in a bowl with a few hazelnuts and a spoonful of dressing. Slice roe deer and place 2 slices in bottom of a bowl then add leaves and some diced beetroot. Top with remaining roe deer some more hazelnuts and beetroot and drizzle over a bit more dressing. Serve.

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