Warm Venison Salad

Salads made using meat which has been cooked a short time before serving are interesting — and fashionable! A warm venison salad makes a good. Allow 50g (2oz) venison for each serving. If used for a main course, allow 100g (4oz) per person.


200g (8 oz) tender venison, from back or leg cut into strips 1cm × 2cm (1/2 inch × 1inch)


  • 2 tbsp white wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp corn or soya oil
  • 2 tsp dark honey
  • ½ tsp finely chopped thyme
  • 1-2 cloves garlic, crushed


  • 2tbsp wine vinegar
  • 2 tbsp dry sherry
  • 2 tsp Dijon mustard
  • 2 tsp dark honey
  • ¼ cup corn or soya
  • ½ tsp finely chopped thyme
  • Salt to taste

Cooking Process

  1.  Trim and slice venison, removing the silvery membrane around each muscle.
  2.  Combine marinade ingredients in a plate or unpunctured plastic bag. Add venison and leave for 15-60 minutes.
  3.  Remove meat from marinade and pan-cook, preferably in a non-stick pan, over a high heat for 2-3 minutes, until nicely browned on all the outer surfaces, but still pink in the center of the meat.
  4.  Add a little marinade to glaze in the last 30 seconds, if desired.
  5.  Combine dressing ingredients.
  6.  Pour a little dressing over cooked venison and leave to stand for 15-30 minutes.
  7.  Slice meat thinly just before serving.
  8.  Toss with mixed, prepared salad greens and enough dressing to moisten the leaves and coat the meat.
  9.  Serve with warm crusty bread.


Use farm-reared venison.

Warm Venison Salad

Bon Apetite!

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Warm Venison Salad