Venison, Pickled Peach and Watercress Salad
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Feeds 1 - 2 people 
Prep time 20m
Cook time 10m
Description
Venison loin is the perfect cut for cooking quickly to slice and serve in a salad as it’s so tender. Leave it nice and pink in the middle to ensure it doesn’t dry out. The richness of the meat is a lovely contrast with the quick pickled peaches, which are sweet and sour at the same time. This could work as a starter as well as a lunch or dinner dish.
- 250g venison loin
- 3 firm but ripe peaches, stoned and cut into wedges
- 30ml rice vinegar
- 1 tablespoon caster sugar
- 2 shallots, finely sliced
- 2 large handfuls watercress
- Handful hazelnuts
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- Combine the rice vinegar, caster sugar and a large pinch of sea salt with 70ml tap hot water and stir until the sugar and salt are dissolved. Add the peach segments and set aside.
- Combine the honey, mustard, lemon juice, olive oil and some salt in a clean lidded jar or bowl and shake or whisk to combine.
- Place the shallot rings into a bowl of very cold or iced water and set aside.
- Toast the hazelnuts in a dry frying pan, allow to cool then chop roughly.
- Heat a frying pan or skillet over a medium-high heat. Rub the venison loin with oil and season with salt. Cook for 5 minutes each side then set aside to rest for 10 minutes, covered loosely.
- Combine the watercress, hazelnuts, shallot rings and some dressing in a bowl and toss to combine. Drain the peaches and add them to the salad. Toss again.
- Divide the salad between two plates. Slice the venison and add to the salad. Serve immediately.
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