Ingredients
- ½ -1 new season cabbage (about 1kg)
- 2-4 slices venison bacon per person
- Sea salt flakes and freshly ground black pepper
- 3 Tbsp good quality balsamic vinegar
- Extra virgin olive oil
- Juice of 1 lemon
- 150g Danseys Pass cheese from Whitestone or Parmesan
BASECAMP WILD VENISON BACON WITH NEW SEASON CABBAGE
Method
- Remove the outer leaves of the cabbage
- Cut the firm pale heart of the cabbage in half
- Shave the cabbage as finely as you can
- Place in a bowl and season with salt and pepper
- Shake over the balsamic vinegar and drizzle with extra virgin olive oil
- Lightly flatten the slices of venison with the palm of your hand and cut the venison into 1cm shreds and add to the cabbage
- The proportion of venison bacon should almost be equal to the cabbage
- Squeeze over the lemon juice, shave on the cheese and mix with the salad
Comments
his product from Basecamp is truly luxurious; it can be heated through or eaten raw as I have done with this salad, it would be lovely wrapped round asparagus and grilled, added to pasta, cooked until crispy and tossed over roasted beetroot – I am sure you get the idea.
Thank you to Mark Crossland of Wild Salmi for supporting this demonstration.
To download a printable version of this recipe click here
