Warm venison salad with cumberland sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Marfona potatoes; peeled and diced |
| 30 | millilitres | Olive oil; (2tbsp) |
| 2 | Cloves garlic; crushed | |
| 5 | mediums | Shallots; peeled and finely |
| ; chopped | ||
| Good pinch sea salt | ||
| 2½ | millilitre | Dried thyme; ( 1/2 tsp) |
| 5 | millilitres | Bart Fines Herbes; (1tsp) |
| ½ | 230 g jar Waitrose Cumberland Sauce | |
| 1 | 80 g pack Florette Lamb's Lettuce | |
| 1 | 100 g pack Rannoch Smoked Wild Venison | |
| 100 | grams | Stringless green beans; topped, tailed and |
| ; lightly steamed (3 | ||
| ; 1/2oz) | ||
| Freshly ground black pepper | ||
Directions
FOR THE SALAD
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 lamb's lettuce around the edge of 4 plates. On each plate, place a spoonful of potatoes centrally, then put 1-1½ 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.