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