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  • Cured Venison Appetizer with Feta-Green Olive Salad

Cured Venison Appetizer with Feta-Green Olive Salad

Posted on Jul 25th, 2023
by Thomas Wenger
Categories:
  • Appetizer
  • Starter
Cured Venison Appetizer

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

Thomas Wenger
4.93 from 69 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine International
Servings 4 servings

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

Cured Venison Appetizer with Feta-Green Olive Salad
Tried this recipe?Let us know how it was!

Related: Venison Tartare w/ Amaranth & Chestnut Mustard
Related: Asian Venison
Related: Venison Steak with Red Wine Jus and Caramelized Eschalots

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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