Balsamic Venison Filet Salad With Pears And Blue Cheese Recipes

BALSAMIC VENISON FILET SALAD WITH PEARS AND BLUE CHEESE

Steps:

• Wash the fillets and pat dry.
• Pour olive oil in a bowl and mix in the game spice and rub into the fillets.
• Allow to sit for 2 hours.
• In the meantime, wash the lettuce and rip into eatable pieces and put in bowl.
• Chop green onions and blue cheese and them and the walnuts to the bowl.
• Heat pan on medium-high heat and fry the meat for 1 minute on each side.
• Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes.
• Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan.
• Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool.
• Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes.
• Deseed pear and slice into bite-slices.
• Add the pears to rest of salad and toss.
• Slice the fillets into bite-sized slices.
• Put some salad in a bowl and pull venison on top.
• Spoon the wine sauce and mushrooms over the salad.

BLUE CHEESE AND PEAR SALAD

Steps:

• Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
• Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
• In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
• Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.