Peppered venison salad recipe by Adam Smith
Learn to make chef Adam Smith’s peppered venison salad, a great sharing dish for a dinner party starter or a light picnic lunch.
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Cooking tools:
- Instant-read thermometer
- Mortar and pestle
- Salad spinner
- Fine-mesh sieve
- Pastry brush
- Whisk
- Mixing bowl
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
- Measuring cup
Ingredients
- Venison loin: 1 kg
- Black peppercorns: 1 tbsp
- Pink peppercorns: 2 tbsp
- Star anise: 1
- Juniper berries: 1 tbsp
- Dijon mustard: 1 tbsp
- Walnut oil: 125ml
- Rapeseed oil: 100ml
- Cabernet sauvignon vinegar: 100ml
- Fresh figs: 6
- Red wine: 200ml
- Ruby port: 200ml
- Soft brown sugar: 200g
- Fresh ginger: 50g
- Star anise: 2
- Cardamom pods: 6
- Cloves: 2
- Roast pecan nuts: 250g
- Selection of bitter leaves (red and white chicory radicchio frisse Castelfranco)
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