Smoked venison with melon salad

Smoked venison with melon salad

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(1 ratings)

Prep: 20 mins


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


  • kcal301
  • fat22g
  • saturates4g
  • carbs12g
  • sugars11g
  • fibre2g
  • protein16g
  • salt1.35g
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  • ½ a honeydew melon, deseeded
  • 100g pack smoked venison (or use smoked duck or prosciutto)



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • bunch watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp white wine vinegar


  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.

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Comments (2)

usingmainlyspoons's picture

This was delicious as a canape - serving the smoked venison on a crostini with the other ingredients combined and chopped very small either on top of the venison, or in a side bowl for people to add their own. Delicious.

nkkingston's picture

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

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