Recipe for Warm Venison Salad with Cumberland Sauce 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 lrg Marfona potatoes, peeled and diced
30 ml Olive oil, (2tbsp)
2 x Cloves garlic, crushed
5 med Shallots, peeled and finely chopped
Good pinch sea salt
1/2 ml Dried thyme, ( 1/2 tsp)
5 ml Bart Fines Herbes, (1tsp)
----------------- FOR THE SALAD ----------------
1/2 x 230 g jar Waitrose Cumberland Sauce
1 x 80 g pack Florette Lambs Lettuce
1 x 100 g pack Rannoch Smoked Wild Venison
100 gm Stringless green beans, topped, tailed and lightly steamed (3 1/2oz)
Instructions:
Instructions: Par-boil the potatoes for 8 minutes in boiling salted water. Drain completely and allow to cool.

Heat the oil in a frying pan, add the garlic. Cook for 2 minutes until soft, then add the shallots. Continue to fry gently for 2-3 minutes until starting to soften then add the potatoes with the salt, thyme and fines herbes. Saute for about 8-10 minutes turning regularly until the potatoes start to turn golden brown and crispy.

Gently warm the Cumberland Sauce in a small pan.

Place a few leaves of lambs lettuce around the edge of 4 plates. On each plate, place a spoonful of potatoes centrally, then put 1-1 1/2 slices of twisted venison on top. Add the beans, season to taste, then drizzle warm Cumberland Sauce over the top. Serve immediately.

NOTES : Serves 4 as a starter.Smoked wild venison has a wonderfully rich flavour and can be used in a variety of dishes in place of smoked salmon or Parma ham.

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