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

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.

Ingredients

  • 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

Method

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you