I truly love Autumn, the slight chill in the air, the earthy smells as the leaves start to fall from the trees. This year we were incredibly lucky with our beautiful summer and felt justified in having BBQ’s and salads nearly every day.
So I wanted to have an Autumn salad meal, as a transition between the two seasons. Venison is lovely at any time of the year, but I think particularly comes into it’s own in Autumn, I use our own Seika Venison, grown on the farm. I chose the pinot noir to accompany the dish as you can almost smell the autumn earthiness when you open the bottle. The soft tannins complemented the St Tola Goats cheese in the salad also.
With a salad using such bold ingredients I think it’s nice to have a dressing that both draws out the other flavours and brings the whole meal together. I made a pinot reduction slowly with some of our own honey, the cherry character that finely touches the wine also goes well with the game.
The venison was pan-fried first as it benefits from resting for a time, and I then used the pan to flash fry the field mushrooms, this addition to my salad further encouraged the mouth feel of autumn, before finishing off the reduction.
Then it was just a matter if preparing the salad with the cheese., and the in season tomatoes. I thinly sliced the venison, and served it warm with the Cono Sur Pinot Noir.
Perfection in a salad. Perfect for a Monday. Who said salads were boring?