It’s finally summer and time to tuck into my version of venison salad! At least, we hope it will be glorious summer weather. In the Northern hemisphere, you never know how long it will last, but let’s enjoy it as long as we can.
Summer means to me is eating lighter food, and I love salads. My favourite cookery books for this time of the year are Ottolenghi’s, focusing on vegetables. Although the recipes can be complex, they are executed simply, which attracts me the most.
When I am out and about, it used to be challenging to get a good salad. Fortunately, times have changed over the last 10 years, and there are now many places in Cambridge that serve up a delicious salad.
Looking for healthy lean summer’s dinner? Try this salad of venison carpaccio, salad with a kick! Don’t just keep it for summer. It is perfect as a starter in autumn or winter too or to impress your guests during the festive season. Although this recipe is for individual portions, it is perfect for a sharing dish too.
Ingredients for 2
- 300 gr. fillet of venison
- two hands full of mixed salad
- a hand full of rocket salad
- large serving spoon shaved parmesan
- one serving spoon crushed pork scratching
- a teaspoon of English mustard
- one serving spoon of honey
- a serving spoon of lemon juice
- one serving spoon of butter
- medium white onion
- eight chestnut mushrooms
- pepper and salt
How to make the venision salad
Season the venison with pepper and salt and fry it on all sides.
Sear the venison as you want the meat to be red. Once done, remove it from the pan and let it cool down.
Once cooled down, put it on top of cling foil and roll it into a sausage shape.
Put it in the freezer for a few hours or longer. You can prepare this well in advance, but you have to take it out a few hours before serving. Recommended that it is not completely defrosted as it is easier to cut into thin slices.
Slice the venison with a sharp knife into thin slices.
The mushrooms and onion
Slice the onion into thin circles.
Thinly slice the mushrooms.
Melt the butter and add the onions and mushrooms. Season with pepper and salt. Fry them until they are nice and brown.
The dressing and salad
Mix the mustard, lemon juice and honey. Just before serving, mix the salad and the dressing together just before serving to avoid the salad becoming soggy.
The final touch
Put the salad in a heap in the centre of each plate. Add the mushroom/onion mixture on top. Arrange the venison nicely around the salad and top it with the parmesan and the mushrooms, sprinkle the pork scratching over the salad and finish off with the rocket. (on top of the parmesan for the final touch)
Note: The crumbed pork scratching is very easy to make. Buy some fresh ones from a local butcher or a bag of the delicious Mr Trotter. Put a hand full of the pork scratching in a blender to break it up. You’ll end up with delicious naughty crumbs!