Roast Smoked Venison Salad with Barley and Mushroom Recipe at MyDish

Roast Smoked Venison Salad with Barley and Mushroom

4 stars based on 3 reviews Rate this Recipe

Method

  • Heat 3 tbsp oil in a large oven-proof
  • casserole then gently fry the shallots,
  • garlic and celery for 5 minutes then add
  • the mushrooms and continue to fry for a
  • further 5 minutes, stirring. Add the barley,
  • stir well then add the hot stock, 1 tsp
  • salt and plenty of freshly ground black
  • pepper. Stirring, bring to the boil then
  • cover tightly and place in a preheated
  • oven (170C / 325F / Gas 3) for 30 - 35
  • minutes or until the barley is tender.
  • Remove from heat, fl uff up with a fork.
  • Combine the remaining oil and the
  • vinegar, stir this in then check
  • seasoning and allow to cool. Stir in the
  • parsley and most of the venison then
  • tip into a serving dish and top with the remaining venison.

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    Ingredients

    • 200g Rannoch Smokery Smoked Venison. cut into slivers
    • 6tbsp Olive oil
    • 2 Large Shallots. peeled and chopped (or one small onion)
    • 2 Cloves garlic. peeled and chopped
    • 3 Sticks of celery. chopped
    • 300g Mushrooms. wiped and chopped
    • 500g Pearl barley
    • 600ml Hot Chicken stock
    • 1 tbsp Sherry Vinegar
    • 2tbsp Parsley. chopped

    By Views 1019  Added Wed May 20 2009


    Combines two of Scotland's great ingredients - smoked venison and barley. Serve at room temperature.

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