Title: Warm Venison Salad with Cumberland Sauce
Categories: Waitrose2
Yield: 1 servings

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)

-------------------------------FOR THE SALAD-------------------------------
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

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.