SEARED VENISON NIÇOISE
A warm Mediterranean salad of venison- a really good dish for a summer lunch of buffet.
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Ingredients
- 2 tbsp. freshly squeezed lemon juice
- 5 tbsp. olive oil
- 4 garlic cloves, crushed
- 2 venison steaks
- 6 tbsp. extra virgin olive oil
- 2 tbsp. wine vinegar or lemon juice
- ½ tsp. Dijon mustard
- 2 tbsp. capers, rinsed
- 3 tbsp. chopped mixed herbs such as tarragon, chives, basil, and chervil
- 350g small waxy potatoes
- 2 garlic cloves, crushed
- 175g fine french beans, trimmed
- 3 soft-boiled eggs
- 2 large ripe tomatoes, quartered or sliced
- One 50g can of anchovy fillets in oil, drained
- 50g black olives
- salt
- freshly ground black pepper
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