Venison and bean salad
Servings:
2 people
A simple, quick to prepare salad using slow cooked venison shoulder, a bean or chick pea of your choosing and some zingy salad leaves and spices.
Ingredients
- 250 g cooked venison shoulder
- 4 tbsp chick peas / carlin beans
- 2 tbsp pickled onions
- a handful of coriander
- 1 carrot, julienned / grated
- 1 lemon / lime cut into segments
Spice mix (will make enough to season around 4 dishes, so you have some leftover)
- 1 tbsp Szechuan peppercorns
- 1 3 inch piece of cinnamon stick
- 1/2 tbsp star anise
- 1 tbsp fennel seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black pepper corns
- 1 tsp hot chilli flakes (optional)
Dressing
- 1 dessert spoon dark soy
- 1 tbsp roasting juices
- 1 tbsp olive oil
- Juice from 1/2 lime
Instructions
- Cook the shoulder, according to the recipe here.
- Make the spice mix, by toasting the spices briefly and then crushing in a pestle and mortar or a spice blender (lightly crushed, not a dust).
- Make the dressing by combining the liquids in a small bowl and seasoning to taste with more lime / meat juices.
- Prep the accompanying salad ingredients above, this works well with whatever you have in your fridge that is seasonal, green beans, cherry tomatoes, asparagus tips etc.
- Toss the salad before serving, coating in the dressing and finishing with a sprinkling of spice mix.
Recipe Notes
A simple, quick to prepare salad using slow cooked venison shoulder, a bean or chick pea of your choosing and some zingy salad leaves and spices.
Ingredients
- 250 g cooked venison shoulder
- 4 tbsp chick peas / carlin beans
- 2 tbsp pickled onions
- a handful of coriander
- 1 carrot, julienned / grated
- 1 lemon / lime cut into segments
Spice mix (will make enough to season around 4 dishes, so you have some leftover)
- 1 tbsp Szechuan peppercorns
- 1 3 inch piece of cinnamon stick
- 1/2 tbsp star anise
- 1 tbsp fennel seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black pepper corns
- 1 tsp hot chilli flakes (optional)
Dressing
- 1 dessert spoon dark soy
- 1 tbsp roasting juices
- 1 tbsp olive oil
- Juice from 1/2 lime
Instructions
- Cook the shoulder, according to the recipe here.
- Make the spice mix, by toasting the spices briefly and then crushing in a pestle and mortar or a spice blender (lightly crushed, not a dust).
- Make the dressing by combining the liquids in a small bowl and seasoning to taste with more lime / meat juices.
- Prep the accompanying salad ingredients above, this works well with whatever you have in your fridge that is seasonal, green beans, cherry tomatoes, asparagus tips etc.
- Toss the salad before serving, coating in the dressing and finishing with a sprinkling of spice mix.
