Cold Smoked Venison with a Warm Salad
Serves 4, as a starter.
INGREDIENTS
4 oz Cold Smoked Venison Haunch (Oil and Herbs)
4 oz Cumberland sauce
4 oz fine green beans, lightly steamed
3-4 oz Lambs lettuce
2 large waxy potatoes
2 tbsp olive oil
2 crushed cloves of garlic
5 shallots, peeled and finely chopped
Salt and pepper
1 tsp of mixed herbs
1/2 tsp of dried thyme
METHOD
- Par-boil the potatoes then drain and allow to cool.
- Heat the oil and gently fry the garlic until soft. Add the shallots and continue
to fry for a further 2 minutes until they begin to soften, then add the diced
potatoes and herbs.
- Sauté for about 10 minutes, turning to allow the potatoes to crisp and become
golden all over.
- Place a spoonful of the potatoes onto the centre of each plate and arrange 1
1/2 - 2 slices of smoked venison on top.
- Arrange the beans next to the potatoes and garnish with the lettuce. Drizzle the warmed Cumberland sauce over the top and serve immediately.