AIR-DRIED VENISON LOIN WITH FETA-GREEN OLIVE SALAD

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AIR-DRIED VENISON LOIN WITH FETA-GREEN OLIVE SALAD

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Ingredients

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160 grams air-dried venison meat very thinly sliced, alternatively use air-dried beef or Parma ham
210 grams Feta cheese
60 grams virgin olive oil good quality
90 grams green olives pitted good quality olives, cut in wedges
40 grams red onions
1 clove garlic
1/2 lemon juice only
pepper from the mill
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

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    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.
    1. 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.
    2. Arrange the finely sliced air-dried venison meat around the plate and dress the Feta-olive salad into the middle.
    3. Season the venison meat with a few turns of freshly ground pepper from the mill.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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