Recipe - Warm Venison Salad With Cumberland Sauce

2 lg Marfona potatoes; peeled and
minced
30 ml Olive oil; (2tbsp)
2 Cloves garlic; crushed
5 md Shallots; peeled and finely
; chopped
Good pinch sea salt
2 One half ml Dried thyme; ( One half tsp)
5 ml Bart Fines Herbes; (1tsp)

FOR THE SALAD
One half 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

Parboil 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 23 minutes until
starting to soften then add the potatoes with the salt, thyme and fines
herbes. Saut‚ for about 810 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 11 One half 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.