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The online cookbook for entertaining and gourmet recipes. |
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Air-dried Venison Loin with Feta-Green Olive Salad
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Recipe serves:
4
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A Little Background
Air dried venison or other game meat is considered a specialty throughout winter in many European countries. In order to preserve the meat gained during the short hunting season, for usage throughout the winter, drying, curing and salting are popular methods.
This dish combines the air-dried venison meat with a mild feta-olive salad and makes a delicate appetizer for any day during the cold winter.
What you'll need
- 210 g (7 oz) mild fetta cheese, small cubes
- 90 g (3 oz) green olives pitted, sliced in wedges (alternatively black olives work just as well)
- 40 g (1 1/3 oz) red onions, medium diced
- 60 ml (2 lf oz) virgin olive oil
- 1 pc clove garlic, cut into fine slivers
- 1 Tsp chopped herbs, basil, Italian parsley and celery leaves
- ½ pc lemon, juice only
- Pepper from the mill
- 120 g air-dried venison meat, very thinly sliced (alternatively regular Parma ham or air-dried beef will be great as well)
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What to do
- Combine the feta cheese, olives, garlic, herbs and red onions in a bowl and marinate with the virgin olive oil and the lemon juice. Season to taste with the freshly ground pepper from the mill.
- Arrange the finely sliced air-dried venison meat around the plate and dress the Feta-olive salad into the middle.
- Season the venison meat with a few turns of freshly ground pepper from the mill.
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HTML Printable (no Image)
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Recipe By
Thomas Wenger
Styling By
Thomas Wenger
Photography By
Thomas Wenger
© Chef's Pencil 2007
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