Smoked venison with melon salad

Smoked venison with melon salad

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 2

An easy and impressive summer starter for two. The succulence of melon is a great contrast to the richness of cured meats

Nutrition and extra info

Nutrition info

Nutrition

kcalories
301
protein
16g
carbs
12g
fat
22g
saturates
4g
fibre
2g
sugar
11g
salt
1.35g

Ingredients

  • ½ a honeydew melon, deseeded
  • 100g pack smoked venison (or use smoked duck or prosciutto)
  • bunch watercress
  • ½ a cucumber, peeled into ribbons, seeds discarded

For the honey & mustard dressing

  • 1 tsp clear honey
  • 1 heaped tsp wholegrain mustard
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 tsp white wine vinegar

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Method

  1. Whisk together the dressing ingredients with a tiny pinch of salt, then set aside. Using a large melon baller or similar shaped implement (we used a measuring spoon), scoop balls out of the melon into a bowl. Cut any large slices of venison in half and arrange on 2 plates overlapping in a ‘petal’ fashion, then place 5-6 melon balls around the venison.
  2. Toss the watercress and cucumber together in a bowl, then lightly sit a mound in the centre of each plate. Drizzle everything with the dressing and a little extra olive oil, then serve straight away.

Recipe from Good Food magazine, August 2009

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nkkingston's picture

Tasty and simple, but a little wet with melon, cucumber and the dressing.

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