Game Salad
6 servings
20 minutes
Wild game salad is an exquisite dish of French cuisine that embodies hunting traditions and aristocratic refinement. It is based on tender fillet of partridge or pheasant, complemented by potatoes, pickled cucumbers, and fresh vegetables. An apple adds a light tang to the dish. The dressing made from mayonnaise with vinegar and powdered sugar balances the flavors, creating a harmony of sweet, salty, and sour. This salad not only delights gourmets with its sophistication but also serves as a magnificent option for festive tables. Garnished with green leaves and slices of eggs, it becomes attractive and appetizing. It pairs perfectly with light white wines, enhancing the meal's elegance.
1
Boiled (or fried) partridge or grouse fillet, potatoes, cucumbers (or gherkins), hard-boiled egg, and peeled apple are sliced thinly, salad leaves are cut into 2-3 pieces each, all mixed in a bowl, salted, and combined with mayonnaise sauce, adding salt, vinegar (or lemon juice), and 1/2 teaspoon of powdered sugar.
- Hazel grouse: 1 piece
- Potato: 5 piece
- Marinated cucumbers: 2 pieces
- Chicken egg: 2 pieces
- Apple: 1 piece
- Green salad leaves: 100 g
- Mayonnaise: 90 g
- Vinegar: 1 tablespoon
- Icing sugar: 0.5 teaspoon
2
Place the prepared salad in a mound in a salad bowl, garnished with green lettuce leaves, slices of hard-boiled eggs, as well as slices of tomatoes and fresh cucumbers.
- Chicken egg: 2 pieces
- Green salad leaves: 100 g
- Marinated cucumbers: 2 pieces