Roasted venison, quinoa and summer green bowl
Tender roasted venison loin served over a quinoa and summer green bowl, drizzled with a sweet pomegranate molasses dressing, another recipe from our wild food ambassador Rachel Green.
Ingredients
Fresh ingredients
- 500 g Venison loin
- 150 g Green beans, trimmed and cut into three
- 100 g Kale leaves
- 1 Handful of flat leaf parsley
- 1 Handful of dill fronds
- 1 Handful of mint leaves
- 1 Handful of basil leaves
- Ash rolled goat’s cheese
Store cupboard ingredients
- 1 Vegetable stock cube
- 250 g Quinoa
- 4 tbsp Olive oil
- 1 tbsp Pomegranate molasses
- 8 Medjool dates, pitted and cut into quarters
- Sea salt flakes
- Freshly ground black pepper
Instructions
- Blanch the beans in a saucepan of boiling salted water until tender. Using a slotted spoon, remove, refresh in iced water and set aside.
- Add the stock cube to the panof water, stirring until dissolved. Addthe quinoa and simmer for 15 minutes, or until tender, and then drain. Allow to cool.
- While the quinoa is cooking, rub the venison loin with a tablespoon of olive oil.
- Heat a frying pan over a highheat, add the venison and cook for 4 minutes on one side and then turn thevenison over and cook for a further 3 minutes on the other side for medium rare,or a little longer if preferred. Removethe venison from the pan and allow to rest, loosely covered with foil, for 10minutes before thinly slicing.
- To make the dressing, whiskthe pomegranate molasses into the remaining olive oil and leave to one side.
- Toss the beans, quinoa, kale,herbs and dates in a bowl with 2 tablespoons of the dressing and divide between four bowls. Top with the venison slices anddrizzle with a little more dressing.
- Serve immediately with thecrumbled goat’s cheese on the side.
Roasted venison, quinoa and summer green bowl
Tender roasted venison loin served over a quinoa and summer green bowl, drizzled with a sweet pomegranate molasses dressing, another recipe from our wild food ambassador Rachel Green.
Ingredients
Fresh ingredients
- 500 g Venison loin
- 150 g Green beans, trimmed and cut into three
- 100 g Kale leaves
- 1 Handful of flat leaf parsley
- 1 Handful of dill fronds
- 1 Handful of mint leaves
- 1 Handful of basil leaves
- Ash rolled goat’s cheese
Store cupboard ingredients
- 1 Vegetable stock cube
- 250 g Quinoa
- 4 tbsp Olive oil
- 1 tbsp Pomegranate molasses
- 8 Medjool dates, pitted and cut into quarters
- Sea salt flakes
- Freshly ground black pepper
Instructions
- Blanch the beans in a saucepan of boiling salted water until tender. Using a slotted spoon, remove, refresh in iced water and set aside.
- Add the stock cube to the panof water, stirring until dissolved. Addthe quinoa and simmer for 15 minutes, or until tender, and then drain. Allow to cool.
- While the quinoa is cooking, rub the venison loin with a tablespoon of olive oil.
- Heat a frying pan over a highheat, add the venison and cook for 4 minutes on one side and then turn thevenison over and cook for a further 3 minutes on the other side for medium rare,or a little longer if preferred. Removethe venison from the pan and allow to rest, loosely covered with foil, for 10minutes before thinly slicing.
- To make the dressing, whiskthe pomegranate molasses into the remaining olive oil and leave to one side.
- Toss the beans, quinoa, kale,herbs and dates in a bowl with 2 tablespoons of the dressing and divide between four bowls. Top with the venison slices anddrizzle with a little more dressing.
- Serve immediately with thecrumbled goat’s cheese on the side.
