Cured Venison Appetizer with Feta-Green Olive Salad
Cured venison or other cured game meat is considered a specialty throughout winter in many European countries. In order to preserve the meat gained during the short hunting season drying, curing and salting are popular methods.
This dish combines the cured venison meat (air dried in this case) with a mild feta cheese and olive salad and makes a delicate appetizer for any day during the cold winter.
Enjoy!
Cured Venison Appetizer with Feta-Green Olive Salad
Ingredients
- 160 grams air-dried venison meat
- 210 grams feta cheese
- 60 grams virgin olive oil
- 90 grams green olives
- 40 grams red onions
- 1 clove garlic
- 1/2 lemon
- freshly ground pepper
Instructions
- 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.
- 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.
Notes
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