Venison Salad
Venison
Peaches
Black Currant and Apple Vinegar
Spring onions
Lettuce
Rub the surface of a fillet of venison with black pepper and rock salt. Cook in a pan until to your liking. Rest for 10 minutes in pan away from heat. Assemble the salad with sliced fresh peaches, spring onion very finely sliced, tiny sautéed potatoes and mixture of lettuce leaves. Place the thinly sliced venison in and around the salad. Finish with Forage Blackcurrant and Apple Vinegar.
