There's a lot to it.
Ingredients
- creole salsa
- 1 tblsp olive oil
- 1 large clove garlic, minced
- about 1/4 medium onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped yellow or red bell pepper
- 1/2 cup chopped celery
- 1/2 teaspoon paprika
- 1 1/2 teaspoons creole seasoning
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon tobasco sauce
- bunch of fresh basil
- 1/4 teaspoon freshly ground pepper
- 1 can diced tomatoes with juice
- cherry tomatoes
- 4 spring onions, sliced, with most of green
- potatoes
- 4 small potatoes
- 1tbsp potato flour
- pinch white pepper
- pinch salt
- pinch smoked paprika
- roast peppers
- 2 peppers
- 1teaspoon of oil
- the venison
- 4 x 170g of vension haunch
- 1 tsp black pepper corns
- 1 tsp coriander
- 1 tsp sea salt
- 1 olive oil
Method
- Creole Salsa
- Heat oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 1minute, until just starting to colour. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Tabasco sauce, and ground pepper in a small bowl. Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer. Stir in the sliced green onions. Chill and rest for a few hours
- Potatoes
- Peel the potatoes and square up.
- Par boil the potatoes for 15 minutes, take out and cool for a few minutes.
- Dice into 1cm cubes.
- Toss in a tbsp of seasoned potato flour.
- Fry off and cook in the oven until golden brown.
- Roast Peppers
- Rub the oil on the peppers, place them over the gas. Roast until they start to blacken and blister. Turn them around until they all get it. Take off, put in a bowl, cover with cling film - the skin separates a little from the pepper and is much easier to peel so you get a great smoky flavour a lovely smooth texture. Cut in to strips.
- The Venison
- Crush the seasoning, rub it on the pieces of venison. Rub with a little oil.
- Fry off the venison to liking: for rare or medium rare hotter pan for less time so you get that charred flavour still juicy inside.
- Leave to rest for 20 minutes.
- To Serve
- Toss the spinach and peppers together, place down the centre of the plate.
- Place the potatoes down the side of the salad. Slice the venison in thin slices. Arrange them down the centre of the salad, spoon the salsa down the centre of the venison.
- Just as good cold the following day.
