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Cold Smoked Venison Salad

Cold Smoked Venison Salad
Cold Smoked Venison Salad
Item# cosmvesa

Product Description

80 to 100g of cold smoked venison per person (thinly sliced) 16 snow-peas 12 asparagus spears Watercress 4 white peaches 1 red onion (thinly sliced)

Vinaigrette

½ cup of sun-dried cranberries 4 tablespoons champagne vinegar 12 tablespoons (180ml) hazelnut oil ½ tsp of sweet mustard Salt and pepper

Poach the peaches in simple syrup for about 15 minutes and cool completely in the liquid. Peel and halve, remove the stone and slice into 8 slices. Squeeze a little lemon juice over to ensure they keep their color.

Blanch the peas and asparagus and pick nice sprigs of cress. Chill. Combine all the salad ingredients and interleave the smoked venison. Garnish with the vinaigrette.

Serve well chilled with a glass of Sauterne.