Smoked venison with melon salad

Smoked venison with melon salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • 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:
HighlightNutrientUnit
kcal301
fat22g
saturates4g
carbs12g
sugars11g
fibre2g
protein16g
low insalt1.35g
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Ingredients

For the honey & mustard dressing

Method

  • STEP 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.

  • STEP 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 TIPS
A PARTY TWIST

PROSCIUTTO & MELON BITES Wrap 400g bite-size cubes cantaloupe melon in basil leaves and thin strips torn from 100g prosciutto. Secure with cocktail sticks and serve with drinks.

Goes well with

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    Rating: 5 out of 5.2 ratings
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