Olivier with venison and pepper
4 servings
20 minutes
Olivier with venison and pepper is an exquisite version of the classic salad, where traditional flavors blend with hints of hunting cuisine. Historically known as the salad of aristocrats, modern interpretations of Olivier surprise and inspire. Smoked venison gives the dish a rich, deep flavor with a slight smoky note, harmonizing with the softness of potatoes, sweetness of carrots, and spiciness of peppers. Crunchy green peas add freshness, while mayonnaise unites all components into a harmonious composition. This salad is an ideal choice for a festive table, impressing guests with its original execution and richness of flavor nuances.
1
Boil carrots and potatoes in salted water, cool, peel, and chop finely. Boil eggs hard, separate whites from yolks. Chop the whites, mash the yolks with a fork.
- Carrot: 1 piece
- Potato: 3 pieces
- Chicken egg: 3 pieces
2
Peel the onion and chop it finely.
- Onion: 1 head
3
Cut the venison across the grain into cubes, sprinkle with spices, and let it sit for 10-15 minutes.
- Smoked venison: 300 g
- Ground pepper blend: 0.5 teaspoon
4
Place vegetables, egg whites, green peas, and meat in a large bowl, dress with mayonnaise, and mix.
- Carrot: 1 piece
- Potato: 3 pieces
- Chicken egg: 3 pieces
- Canned green peas: 150 g
- Smoked venison: 300 g
- Mayonnaise: 230 g
- Salt: to taste
