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.

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