Name: Venison salad
Yield: Serves 2
Cuisine: British
Ingredients: juice of 1 orange; sunflower oil, for frying; 20 g unsalted butter; 4 cornichons, very finely diced; walnut oil, for dressing; 1 medium banana (long) shallot, very finely sliced; 6 hot French Breakfast radishes, cut in quarters lengthways; a little grated fresh horseradish (optional); 1 tablespoon fresh thyme leaves; 1 tablespoon fresh tarragon leaves; 3 pickled walnuts, thinly sliced; 1 teaspoon English mustard; 400 g roe or fallow deer strip loin, trimmed of silvery sinew; 2 tablespoons Worcestershire sauce or Henderson’s relish; 5 canned anchovies, drained; ground black pepper; a little fresh lemon juice; 10 whole fresh chives; 1 teaspoon soft brown sugar; 1½ teaspoons flaked sea salt, plus extra for seasoning; 2 tablespoons of the juice from a jar of pickled walnuts; 2 big handfuls of pea shoots; a few leaves of fresh lovage (optional)

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I don’t understand why we always view venison as autumn/winter meat and fit only for thick stews and heavy pies. We have six species roaming the UK wilds - the barking muntjac, pronking roe, elegant park fallow, regal red stag, fanged Chinese water deer and the sika - all with different seasons for male and female, meaning that there is deer to be eaten throughout the year. Certain cuts lend themselves well to the charcoal grill and salads, while also offering a delicious alternative to the