If you butcher your own venison, you’ll typically use the inside hind leg fillet, but you can also use the saddle fillet or loin. My salad here is completely wild – pennywort, oxeye daisy leaves, wild chervil (cow parsley), wild chives, dandelion leaves that grow in the hedges around my house – but the salad Any combination of leaves will work well. I picked and froze some sea buckthorn fruit in October last year. To increase sharpness, you can also use small berries, such as currants.
timing
Preparation time: 10 minutes
Cooking time: 5 minutes
service
4 As a starter or light lunch
material
- 400g venison fillet (from leg, saddle or loin)
- 200g venison kidneys and/or other offal (optional)
- a little vegetable or corn oil (for frying)
- 4 handfuls of foraged edible leaves and/or herbs or small cultivated leaves
For dressing
- 30ml red wine vinegar
- Extra virgin rapeseed oil 100ml
- 50g sea buckthorn or other small berries
Method
- If using deer fillet or organs, add seasoning.
- Heat a little oil in a heavy-bottomed frying pan, add the meat and offal, and sear for a few minutes on each side depending on the thickness, keeping the inside nice and pink. Transfer to a plate and let stand for a few minutes.
- Meanwhile, mix the vinegar and oil for the dressing and add the berries. season.
- Slice the venison and giblets, arrange on a plate with the leaves and spoon over the dressing.
