Warm salad of venison with mushrooms

Season meat with chopped garlic and herbs. Season with black pepper and a little salt just prior to cooking.

Cook mushrooms in liquid for 5 minutes, allow to cool in liquid and drain.

For the bean salad, combine all ingredients and season.

Remove cores from the tomatoes with a sharp knife. Place in a roasting pan with the herbs and garlic and season with salt and pepper. Brush with olive oil and slowly roast in oven at 120 ̊C for 1 hour.

Sear meat on all sides, cook medium rare and stand 5 to 10 minutes in a warm place. Quickly pan fry mushrooms until heated through to serve.

To serve, place a mound of bean salad on each plate and place a mushroom on top. Slice meat and arrange on top of mushroom and put a savory tomato on top. Garnish with a few drops of truffle oil, and add a few drops of good balsamic vinegar and chopped basil or tarragon. Serve at room temperature.

Serves 4

Preparation: 30 mins

Time to cook: 15 mins

Warm salad of venison with mushrooms



600 g leg fillet
garlic, chopped
1 tbspn "herbs de provence", chopped
black pepper & salt


150 ml wine vinegar
300 ml boiling water
4 portobello mushrooms

Slow roast tomato

4 medium sized tomatoes
sprigs of thyme, rosemary, oregano and basil
1 clove garlic
salt and cracked pepper
olive oil

Bean salad

250 g green beans
1 medium red salad onion, sliced julienne
8 fingerling potatoes, boiled until just soft, cut into quarters
4 quail eggs, boiled and cut into quarters
2 anchovy fillets
4 vine ripened tomatoes, blanched, skinned, deseeded and cut into strips
8 black olives, kalamata are best
120 ml caesar salad dressing

To serve

truffle oil
good balsamic vinegar
chopped basil or tarragon (or italian parsley instead of tarragon)

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