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
  1. Par-boil the potatoes then drain and allow to cool.
     
  2. 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.
     
  3. Sauté for about 10 minutes, turning to allow the potatoes to crisp and become golden all over.
     
  4. Place a spoonful of the potatoes onto the centre of each plate and arrange 1 1/2 - 2 slices of smoked venison on top.
     
  5. Arrange the beans next to the potatoes and garnish with the lettuce. Drizzle the warmed Cumberland sauce over the top and serve immediately.