Venison Steak with Scallion Butter and Summer Salad

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Venison Steak with Scallion Butter and Summer Salad2020-09-07T13:55:52+02:00
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Venison Steak with Scallion Butter and Summer Salad

  • CourseSecond Course
  • Preparation15'
  • Difficultyeasy
  • Selvagginadeer
  • Calories700 - 800
  • ActivityRunning M 65’ F 90'
  • Persons4

Ingredients

N 4 Venison steaks (G 170 / 6 oz each) (striploin, tenderloin, sirloin, or inside round)

G 100 butter room temperature

N 2 scallions (green onions)

G 400 salad greens (baby gem lettuce, spinach or any greens you like)

N 12 Heirloom tomatoes

mL 50 balsamic vinegar

mL 150 EVO oil

mL 15 honey mustard

Salt and pepper to taste

Preparation

  • Thinly slice the green onions and place them in a blender with the soft butter and a pinch of salt and pepper.  Blend to incorporate the green onions into the butter.  Scoop out the scallion butter with a spatula and reserve.  If you wish to make the butter ahead of time, you may roll the butter into a piece of plastic wrap making a log and store in the fridge for up to 5 days.
  • Gently wash the greens and tomatoes, spin or pat dry with a kitchen towel.
  • Add the oil, vinegar, mustard and a pinch of salt and pepper to a bottle and shake or whisk in a bowl to combine.
  • Season the deer steaks with salt and pepper and preheat a cast iron pan, sear the meat in a tablespoon of oil or alternatively the steaks can be grilled on a BBQ.  Cook the steaks on medium to high heat for 2-3 minutes on each side.
  • Toss the greens with the heirloom tomatoes and the balsamic vinaigrette.
  • Arrange the salad on the serving dish with the venison steak and top with spoonful of the scallion butter.

Other

Chef

Wine CouplingMontepulciano DOCG

Other Info

Kcal 723*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

This recipe celebrates the simple and wonderful taste of fresh field heirloom tomatoes and fresh scallions and greens from the garden.  If you don’t have a garden look for organic and field grown as opposed to hot house (greenhouse) grown as the flavour is far superior.  Tomatoes ripened on the vine with the warmth of the sun are sweet and juicy.  Venison meat is incredibly lean and the scallion butter adds a flavourful richness to the meat.