Roe Deer Steak and Beetroot Salad

Ingredients

• 2 intact Roe Deer wild venison steaks, about 160 g each and 2 cm thick
• 10 ml rapeseed oil
• 250 g cooked beetroot, not in vinegar, cut into wedges
• 80 g rocket, washed and dried
• 30 g walnut halves
• 50 g feta, crumbled
• 20 ml extra virgin olive oil
• 10 ml balsamic vinegar
• 5 g Dijon mustard
• 5 g honey
• 1 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Toast the walnuts in a dry frying pan over a medium heat for 2–3 minutes, moving them often. Tip onto a clean plate and leave to cool.

2. 2

   Whisk the olive oil, balsamic vinegar, mustard and honey in a bowl. Add half the salt and pepper. Arrange the beetroot and rocket on two plates, keeping them away from the raw-meat preparation area.

3. 3

   Pat the steaks dry and season with the remaining salt and pepper. Heat the rapeseed oil in a heavy frying pan. Sear for about 2–3 minutes on each broad side, then brown every edge with the help of tongs.

4. 4

   Intact steaks with thoroughly seared surfaces may be pink inside. For meat that is rolled or tenderised, or for anyone more vulnerable to food poisoning, continue cooking until the centre reaches 70°C for 2 minutes, checked with a clean food thermometer.

5. 5

   Transfer the meat to a clean plate and rest for 5 minutes. Keep the salad ingredients chilled until you are ready to assemble.

6. 6

   Slice the steak across the grain and lay it over the beetroot and rocket. Add the walnuts and feta, spoon over the dressing and serve immediately.