Balsamic Venison Filet Salad With Pears And Blue Ch

Name: Balsamic Venison Filet Salad With Pears And Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 -500 g venison (2 fillets); 1 tablespoon olive oil; 1 1/2 teaspoons game, spice; 1 (300 g) bag mixed greens or romaine lettuce; 100 g Stilton cheese (or other crumbly blue is best); 3 green onions; 50 g ground walnuts; 50 g butter, unsalted; 200 g dried wild mushrooms (soaked in hot water for 15 minutes and chop into bite sized pieces); 2 garlic cloves, finely chopped; 100 ml medium-dry sherry; 100 ml balsamic vinegar; 4 small pears, firm

Servings: persons

400 -500 g venison (2 fillets)
1 tablespoon olive oil
1 1/2 teaspoons game, spice
1 (300 g) bag mixed greens or romaine lettuce
100 g Stilton cheese (or other crumbly blue is best)
3 green onions
50 g ground walnuts
50 g butter, unsalted
200 g dried wild mushrooms (soaked in hot water for 15 minutes and chop into bite sized pieces)
2 garlic cloves, finely chopped
100 ml medium-dry sherry
100 ml balsamic vinegar
4 small pears, firm

1
Wash the fillets and pat dry.
2
Pour olive oil in a bowl and mix in the game spice and rub into the fillets.
3
Allow to sit for 2 hours.
4
In the meantime, wash the lettuce and rip into eatable pieces and put in bowl.
5
Chop green onions and blue cheese and them and the walnuts to the bowl.
6
Heat pan on medium-high heat and fry the meat for 1 minute on each side.
7
Add 30g of butter, drained mushrooms, and garlic. Cook, stirring often, for 5 minutes.
8
Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan.
9
Once the venison is cooked to the thickest part hits 55C (about 130 F) remove it and allow to cool.
10
Add the remaining butter to the red wine sauce and cook briskly until reduced by half. Cool for 5 minutes.
11
Deseed pear and slice into bite-slices.
12
Add the pears to rest of salad and toss.
13
Slice the fillets into bite-sized slices.
14
Put some salad in a bowl and pull venison on top.
15
Spoon the wine sauce and mushrooms over the salad.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 -500 g venison (2 fillets), 1 tablespoon olive oil, 1 1/2 teaspoons game, spice, 1 (300 g) bag mixed greens or romaine lettuce, and more.

Yes, Balsamic Venison Filet Salad With Pears And Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Venison Filet Salad With Pears And Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions