Name: Warm Venison Salad with Cumberland Sauce
Ingredients: 2 lg Marfona potatoes; peeled and diced; 30 ml Olive oil; (2tbsp); 2 Cloves garlic; crushed; 5 md Shallots; peeled and finely; ; chopped; Good pinch sea salt; 2 1/2 ml Dried thyme; ( 1/2 tsp); 5 ml Bart Fines Herbes; (1tsp); 1/2 230 g jar Waitrose Cumberland Sauce; 1 80 g pack Florette Lamb's Lettuce; 1 100 g pack Rannoch Smoked Wild Venison; 100 g Stringless green beans; topped, tailed and; ; lightly steamed (3; ; 1/2oz); Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Waitrose2	1	servings

INGREDIENTS

2	lg	Marfona potatoes; peeled and diced
30	ml	Olive oil; (2tbsp)
2		Cloves garlic; crushed
5	md	Shallots; peeled and finely
		; chopped
		Good pinch sea salt
2 1/2	ml	Dried thyme; ( 1/2 tsp)
5	ml	Bart Fines Herbes; (1tsp)
1/2		230 g jar Waitrose Cumberland Sauce
1		80 g pack Florette Lamb's Lettuce
1		100 g pack Rannoch Smoked Wild Venison
100	g	Stringless green beans; topped, tailed and
		; lightly steamed (3
		; 1/2oz)
		Freshly ground black pepper

INSTRUCTIONS

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 1-1 1/2 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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