Food Wine Sleep

Ingredients List

210 g (7 oz) mild feat cheese, small cubes
90 g (3 oz) green olives pitted, sliced in wedges (alternatively black olives work just as well)
40 g (1 1/3 oz) red onions, medium diced
60 ml (2 lf oz) virgin olive oil
1 pc clove garlic, cut into fine slivers
1 Tsp chopped herbs, basil, Italian parsley and celery leaves
½ pc lemon, juice only
Pepper from the mill
120 g air-dried venison meat, very thinly sliced (alternatively regular Parma ham or air-dried beef will be great as well)

Recipe Description

Air dried venison or other game meat is considered a specialty throughout winter in many European countries. In order to preserve the meat gained during the short hunting season, for usage throughout the winter, drying, curing and salting are popular methods.

This dish combines the air-dried venison meat with a mild feta-olive salad and makes a delicate appetizer for any day during the cold winter.

Method Description

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 from the mill.
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 from the mill.