Peppered venison salad

Name: Peppered venison salad
Total time: 45 min
Yield: 6
Ingredients: Peppered venison loin; Venison loin; Black peppercorns; Pink peppercorns; Star anise; Juniper berries; Dijon mustard; Dressing; Walnut oil; Rapeseed oil; Dijon mustard; Vinegar; Port roast figs; Figs; Red wine; Red port wine; Brown sugar; Ginger; Star anise; Cardamom; Cloves; Juniper berries; Plus; Pecans; Bitters

Chef Adam Smith’s peppered venison salad recipe is a great dish for a crowd and worth the extra effort to prepare.

BYAdam Smith,

Chef

05 September, 2024

serves for

total time

0 HR 45 MIN

ingredients

Peppered venison loin

Venison loin

2.2 lbs/1 kg

Black peppercorns

1 tbsp

Pink peppercorns

2 tbsp

Star anise

Juniper berries

1 tbsp

Dijon mustard

1 tbsp

Dressing

Walnut oil

1/2 cup/120ml

Rapeseed oil

2/5 cup/100ml

Dijon mustard

1 tbsp

Vinegar

Cabernet sauvignon vinegar 2/5 cup/100ml

Port roast figs

Figs

Red wine

4/5 cup/200ml

Red port wine

Ruby port 4/5 cup/200ml

Brown sugar

Soft brown sugar 7 oz/200g

Ginger

Fresh ginger 1.8 oz/50g

Star anise

Cardamom

Cardamom pods 6

Cloves

Juniper berries

Plus

Pecans

Roast pecan nuts 8.8 oz/250g

Bitters

Selection of bitter leaves (red and white chicory, radicchio, frisse, Castelfranco)

How to prepare venison salad

Step 01

For the peppered venison loin

Roast all the spices in a dry pan, then into a pestle and mortar and crush them to a coarse powder.
Season the venison loin with salt and sear in a hot pan, remove from the pan brush all over with the Dijon mustard and roll in the crushed spices.
Cook in the oven at 356°F/180°C until a core temperature of 118°C/48°C is achieved.
Remove from the oven and allow to rest at room temperature.

Step 02

For the dressing

Whisk the Dijon mustard and the vinegar together in a round bottomed bowl.
Combine the two oils and slowly add to the bowl ensuring to continually whisk so to emulsify the dressing.
Season with salt and pepper to taste.

Step 03

For the port roast figs

Thickly slice the ginger and crack the cardamom pods and place into a pan with the cloves, star anise, soft brown sugar, red wine and port.
Bring to the boil and reduce to a syrup.
Pass through a fine sieve.
Score the figs and drizzle in the syrup.
Place into an over at 356°F/180°C and cook for around 4-5 min. The timing will differ depending on the ripeness of your figs, you want them soft and sticky but still able to hold their shape.

Step 04

To serve

Pick down and wash all the bitter leaves in ice cold water, if you have a salad spinner, spin them dry.
Place the washed salad with ½ of the pecan nuts into a large salad bowl and dress generously with your walnut oil dressing.
Arrange these into your serving bowl.
Slice your peppered venison about 5mm thick then place on the top with the roast glazed figs.
Add the other ½ of the pecan nuts on top and add a little extra dressing if desired.
This is a great sharing dish for a dinner party starter or a light picnic lunch.