Warm Venison Salad with Cumberland Sauce

1 servings

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Warm Venison Salad with Cumberland Sauce Ingredients

2 lg Marfona potatoes; peeled and	FOR THE SALAD
30 ml Olive oil; (2tbsp)	1/2 230 230 g jar Waitrose
2 Cloves garlic; crushed	1 100 g pack Rannoch Smoked
5 md Shallots; peeled and finely	100 g Stringless green beans;
; chopped	; lightly steamed (3
Good pinch sea salt	; 1/2oz)
2 1/2 ml Dried thyme; ( 1/2 tsp)	Freshly ground black pepper
5 ml Bart Fines Herbes; (1tsp)

Instructions for Warm Venison Salad with Cumberland Sauce

Par-boil the potatoes for 8 minutes in boiling salted water. Drain completely and allow to cool. Heat the oil in a frying pan, add the garlic. Cook for 2 minutes until soft, then add the shallots. Continue to fry gently for 2-3 minutes until starting to soften then add the potatoes with the salt, thyme and fines herbes. Saut? for about 8-10 minutes turning regularly until the potatoes start to turn golden brown and crispy. Gently warm the Cumberland Sauce in a small pan. Place a few leaves of lambs lettuce around the edge of 4 plates. On each plate, place a spoonful of potatoes centrally, then put 1-1 1/2 slices of twisted venison on top. Add the beans, season to taste, then drizzle warm Cumberland Sauce over the top. Serve immediately. Converted by MC_Buster. NOTES : Serves 4 as a starter.Smoked wild venison has a wonderfully rich flavour and can be used in a variety of dishes in place of smoked salmon or Parma ham. Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized