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.

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