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    Warm Venison Salad with Cumberland Sauce

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    Warm Venison Salad with Cumberland Sauce

    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.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: Serves 4 as a starter


    • 2 large Marfona potatoes, peeled and diced
    • 2 tbsp olive oil
    • 2 cloves garlic, crushed
    • 5 medium shallots, peeled and finely chopped
    • Good pinch sea salt
    • ½ tsp dried thyme
    • 1 tsp Bart Fines Herbes For the salad:
    • For the salad:
    • ½ x 230g jar Waitrose Cumberland Sauce
    • 1 x 80g pack Florette Lamb's Lettuce
    • 1 x 100g pack Rannoch Smoked Wild Venison
    • 100g stringless green beans, topped, tailed and lightly steamed
    • freshly ground black pepper


    1. Parboil the potatoes for 8 minutes in boiling salted water. Drain completely and allow to cool.
    2. 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. Sauté for about 8-10 minutes turning regularly until the potatoes start to turn golden brown and crispy.
    3. Gently warm the Cumberland Sauce in a small pan.
    4. 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.

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