Pepper salad and venison
Instructions
Cut the meat very cold, sliced, then wrap each one forming as many rolls.
Toasted peppers in the oven, Peel, take away the seeds and white membranes and cut the flesh into cubes.
Peel the onions and thinly thickly.
Cut cucumbers in half, remove the core and seeds, then cut into cubes too.
In a bowl, mix the vinegar, water, salt and a ground pepper, then pour the oil and emulsify with care, in order to obtain a homogeneous sauce.
Put the rolls of meat and vegetables in a salad bowl and pour on the vinaigrette.
Ingredients and dosing for 4 persons
- 400 g of controgirello cooked venison
- 1 red pepper
- 1 green pepper
- == 1 yellow pepper
- 2 small onions
- 2 pickled cucumbers
- For the vinaigrette:
- 3 cl of red wine vinegar
- Salt
- White pepper
- 2 tablespoons of water
- 8 cl of olive oil