Cod & Lobster Brasserie was established by Nelson couple, Nick and Kymberly Widley, in 2015. With a passion for seafood, cocktails and quality dining, Nick and Kymberly were inspired to create a business that utilised fresh regional fare with a cosmopolitan twist, whilst also catering to a wide variety of people.
Cod and Lobster Brasserie venison salad with Rapaura Springs Pinot Noir Rose
Venison Salad (Serves 4)
400g venison strip loin, cut into 4 100g pieces
4 medium sized beetroots, peeled, roasted & quartered
100g salad leaves (we use a mix of rocket & beetroot leaves)
80g toasted pecan nuts
20g freeze dried plum slices (we use the Fresh As brand)
Ingredients for the Vinaigrette:
75ml red wine vinegar
1 tablespoon balsamic vinegar
1 clove of garlic
1 thumb fresh ginger
Zest & juice of 1 orange
1/2 teaspoon Chinese 5 spice
3 plums, fresh or tinned, stone removed
2 tablespoon brown sugar
2 tablespoons olive oil
Salt & pepper to taste
Place all ingredients for vinaigrette into a Pyrex jug and blitz till smooth with a stick blender.
Heat a pan very hot, evenly sear the venison pieces, about 30 seconds each side.
Remove from pan and allow to rest for a few minutes while you prepare the salad.
Put the salad leaves, pecans & plum slices into a bowl and dress with a little of the vinaigrette.
Slice the venison into 5-6 pieces and season with salt.
To assemble, place 4 pieces of beetroot onto a plate.
Drape the slices of venison over these, then top with the mixed salad.
Drizzle with extra vinaigrette and a little extra virgin olive oil.