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Honey-Roast Quince Salad with Blue Cheese, Radicchio and Seared Venison
Ingredients
  • 1 orange
  • 2 medium quince (about 500g), peeled, quartered and cored
  • Salt and pepper
  • 2 tsp runny honey
  • 1 small handful thyme sprigs
  • 1 large garlic clove
  • 1 tsp juniper berries
  • 1 tsp black peppercorns
  • 4 to 5 tbsp extra-virgin olive oil
  • 1 x 250g venison haunch steak or fillet
  •  
  • For the salad
  • 1 radicchio
  • 100g rocket
  • 50g hazelnuts
  • 75g blue cheese (optional)
  • 1 tbsp sherry vinegar
Note: Ingredients may have been altered from the original.
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