Cod & Lobster Venison Salad with Rapaura Springs Reserve Pinot Noir Rose

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.


Rapaura Springs Reserve Pinot Noir Rosé.

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Categories: Food and Wine Match

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