Seared Venison Salad

A light, healthy salad featuring seared venison loin, pickled walnuts, and a savory anchovy and walnut dressing.

Healthy High Protein Venison Salad Pickled Walnuts

Estimated Nutrition

Calories

356.2

kcal / serving

1424.8 kcal total

Carbs

13.5g

per serving

54.1 g total

Fat

20.6g

per serving

82.5 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

CondimentsSauces

tbsp

Worcestershire Sauce

tbsp

Pickled Walnut Juice

from a jar of pickled walnuts

Dairy

tbsp

Butter

Fruits

piece

Lemon

juice only

Meat

500

Venison Loin

preferably from a roe deer

NutsSeeds

pinch

Black Pepper

freshly ground, to taste

handful

Chervil

leaves only, chopped

pinch

Salt

to taste

OilsFats

tbsp

Olive Oil

for frying

tbsp

Walnut Oil

for dressing

dash

Walnut Oil

for salad salad

Other

piece

Pickled Walnut

chopped

Seafood

piece

Anchovy

salted, in oil, drained

Vegetables

bunch

Radish

preferably French, sliced

handful

Pea Shoot

piece

Baby Beetroot

peeled, sliced

piece

Gherkin

drained, sliced

Method

Drizzle the warm dressing over the completed salad.

Plate beets, gherkins, and chopped walnuts, then top with venison slices and the pea shoot salad.

Carve the rested venison into thin slices.

Combine radishes, chervil, and pea shoots with walnut oil, lemon juice, and salt.

Fry the venison loin in oil over medium-high heat for 12 minutes until browned but pink inside.

Mix in walnut oil and black pepper, keeping the dressing warm.

Stir in Worcestershire sauce, walnut pickling juice, and brown sugar until syrupy.

Melt butter in a pan and cook drained anchovies until they collapse.

Set the meat aside to rest.