|30 ml||Olive oil|
|2 pieces||Venison denver legs, 150g each (Main)|
|5 cups||Mixed greens, such as purple sprouting broccoli, kale sprouts, cavolo nero|
|2 cups||Quinoa, cooked, slightly warmed|
|40 ml||Pomegranate molasses|
|30 ml||Extra virgin olive oil|
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- Place a large pot of water over a high heat and bring to the boil.
- Heat olive oil in a frying pan over a high heat until very hot. Lightly season venison on both sides with a little salt and pepper and sear in the pan until well coloured on all sides. Remove venison from the pan.
- Cook greens in boiling water for 1 to 2 minutes. Drain well and squeeze out as much excess water as possible. Divide greens and quinoa between 2 plates.
- Return venison to a hot pan for a further 20 seconds on each side to bring it back up to temperature. Remove venison from pan, carve and serve on top of the greens. Drizzle with a little pomegranate molasses and extra virgin olive oil and serve immediately.