Cured Venison Appetizer with Feta-Green Olive Salad
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
International
Cured Venison Appetizer with Feta-Green Olive Salad
Description
The Cured Venison Appetizer with Feta-Green Olive Salad highlights the contrast between the firm, rich texture of air-dried venison slices and a tangy salad made from feta cheese, green olives, red onions, garlic, and lemon juice all marinated in virgin olive oil. The salad's sharpness and briny notes lighten the flavor profile of the venison.
The preparation is simple: marinate the salad ingredients together to develop flavor, then arrange the venison slices around the plate and top with the dressed salad. Freshly ground pepper adds a final subtle bite.
This dish suits serving as a light starter or part of a charcuterie board, offering a combination of salty and savory elements balanced by fresh acidity and herbs.
Ingredients
- 160 grams venison air-dried
- 210 grams feta cheese
- 60 grams olive oil virgin
- 90 grams green olives
- 40 grams red onions
- 1 clove garlic
- 1/2 lemon
- black pepper freshly ground
Instructions
- Combine the feta cheese, olives, garlic, herbs and red onions in a bowl and marinate with the virgin olive oil and the lemon juice. Season to taste with the freshly ground pepper.
- Arrange the finely sliced air-dried venison meat around the plate and dress the Feta-olive salad into the middle.
- Season the venison meat with a few turns of freshly ground pepper.
Notes
User Reviews
Overall Rating
4.9
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