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How to Cook Venison

Seared venison fillet served with a punchy pickle dressing on a refreshing green bean and walnut salad.

HealthyHigh ProteinGameVenisonSalad
Estimated Nutrition
Calories
403.1
kcal / serving
1612.4 kcal total
Carbs
7.8g
per serving
31.2 g total
Fat
28.1g
per serving
112.5 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Pickled Walnut Juice
from the jar
1
tsp
Worcestershire Sauce
0.5
tsp
Red Wine Vinegar
Meat
500
g
Venison Fillet
at room temperature
NutsSeeds
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
30
g
Walnut
roughly broken handful
1
tsp
English Mustard Powder
1
sprig
Tarragon
leaves picked and half chopped
OilsFats
3
tbsp
Vegetable Oil
1
tbsp
Walnut Oil
Other
1
piece
Pickled Walnut
thinly sliced
Vegetables
300
g
Green Bean
fine, stalk ends trimmed
100
g
Watercress
or a mix of peppery leaves
0.5
piece
Shallot
finely sliced
1
piece
Gherkin
chopped

Method

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