venison flatbread on plate

Braised Venison Shoulder Flatbreads

Flatbreads filled with wild venison, rocket, pickled beets and turnips, fragrant garlic and zesty lemon. Top with salsa verde and... buon appetito!

Ingredients (serves four)

4 Quality flatbreads

1⁄2 braised venison shoulder flaked

4 Pickled baby turnips cut in 1/4

4 Pickled baby yellow beets sliced

8 tbsp Mayo

1⁄2 Lemon zested and juiced

3 Minced garlic cloves

Handful rocket

Salsa verde:

1⁄2 Red onion finely diced

8 Cornichon finely diced

2 tbsp capers minced

1⁄2 Bunch finely chopped mint

1⁄2 Bunch finely chopped parsley

2 tbsp. Dijon mustard

Heavy splash of sherry vinegar

Heavy splash of olive oil

Salt & pepper

How to make it

  1. Combine all salsa verde ingredients until fully mixed and season to taste
  2. Slowly pour in the olive oil while mixing and set aside
  3. In a small bowl mix lemon and minced garlic into mayo and set aside
  4. In a deep baking tray reheat venison shoulder in 2 cups of venison or chicken stock on a medium heat
  5. Warm flatbreads in oven on a low heat
  6. Season to taste
  7. Generously smear mayo onto flatbreads
  8. Sprinkle rocket onto mayo
  9. Spoon venison onto rocket
salsa verde added
flatbreads on dinner table

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