Warm venison and herb salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 500 gram pac venison mince | |
| 1 | small | Onion; very finely chopped |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Plain flour |
| 1 | tablespoon | Oil |
| 1 | 120 gram pac mixed herb salad | |
| 250 | grams | Baby new potatoes; cooked (8oz) |
| 1 | Red pepper; deseeded and diced | |
| 3 | tablespoons | Reduced calorie mayonnaise |
| 1 | tablespoon | Wine vinegar |
| 1 | teaspoon | Wholegrain mustard |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Freshly chopped chives |
Directions
SALAD
DRESSING
GARNISH
Place the mince in a bowl with the onion and seasoning to taste. Mix well and shape into walnut-size balls using well floured hands.
Heat the oil in a frying pan, add the venison balls and cook for 10-12 minutes, turning occasionally until evenly golden and cooked through.
Arrange the salad leaves on a serving plate and arrange the potatoes, pepper and venison balls on top.
Blend together the dressing ingredients and drizzle over just before serving.
Converted by MC_Buster.
NOTES : An attractive unusual and delicious recipe ideal as a first or main course.
Converted by MM_Buster v2.0l.