Tea Smoked Venison Salad | RNZ Recipes

Name: Tea Smoked Venison Salad | RNZ Recipes
Ingredients: 1 venison loin, approx. 1 kg; 4 bags of redcurrant or blackcurrant tea, tea leaves removed; 1 cup flaky sea salt; 2/3 cup brown sugar; ½ tsp celery salt; 4 tbsp ground black pepper, crushed; 100 ml walnut oil; 1 tbsp raspberry vinegar; 1 shallot, finely chopped; 1 tsp mild Dijon mustard; 1 tbsp finely chopped fresh chives; 1 orange, segmented; 4 radishes, quartered; 1 large bunch of baby rocket; 6 roasted baby beets, skinned and cut into quarters; A few sprigs of watercress; ¼ cup fresh walnuts, lightly toasted; 50g goats cheese, crumbled; 1 parsnip, cut with a peeler into thin slices and slowly fried in oil until golden brown and crispy.

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Recipe by Graham Brown as heard on Afternoons, Friday 21 October 2016

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Ingredients

1 venison loin, approx. 1 kg
4 bags of redcurrant or blackcurrant tea, tea leaves removed
1 cup flaky sea salt
2/3 cup brown sugar
½ tsp celery salt
4 tbsp ground black pepper, crushed
100 ml walnut oil
1 tbsp raspberry vinegar
1 shallot, finely chopped
1 tsp mild Dijon mustard
1 tbsp finely chopped fresh chives
1 orange, segmented
4 radishes, quartered
1 large bunch of baby rocket
6 roasted baby beets, skinned and cut into quarters
A few sprigs of watercress
¼ cup fresh walnuts, lightly toasted
50g goats cheese, crumbled
1 parsnip, cut with a peeler into thin slices and slowly fried in oil until golden brown and crispy.