Warm Venison Salad with Cumberland Sauce
Try this Warm Venison Salad with Cumberland Sauce recipe, or contribute your own. "Olive oil" and "Bean" are two of the tags cooks chose for Warm Venison Salad with Cumberland Sauce.
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|5 mlBart Fines Herbes; (1tsp)|
|2 lgMarfona potatoes; peeled and|
|2 Garlic; crushed|
|100 gStringless green beans;|
|1/2 230 230 g jar Waitrose|
|2 1/2 mlDried thyme; ( 1/2 tsp)|
|5 mdShallots; peeled and finely|
|30 mlOlive oil; (2tbsp)|
|Black Pepper; freshly ground|
|FOR THE SALAD|
|1 100 g pack Rannoch Smoked|
|Good pinch sea salt|
|; lightly steamed (3|
Warm Venison Salad with Cumberland Sauce Preparation
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. saute 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. 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.
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