Balsamic Venison Filet Salad With Pears And Blue Cheese - cooking recipe

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

Preparation

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