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Spring Sochan and Watercress with Venison Ham
A spring salad of warm venison ham, sochan and watercress
or other high quality ham, sliced as thin as possible
fresh watercress and sochan
a few good handfuls washed and dried
Kosher salt and fresh ground black pepper
meat stock or water
Dash of fresh lemon juice or white wine vinegar
Warm the ham, butter and stock gently, swirling the pan to help the juices emulsify. When the ham is warm remove it to a warm plate, along with the greens.
Meanwhile, swirl the juices in the pan and reduce a bit over medium heat. The pan sauce should be creamy-ish, definitely not oily and broken.
If the sauce has reduced too much, add a little water, heat and whisk it back to a nice consistency that can coat a spoon. Drizzle the sauce over the sochan, watercress and venison ham and eat.
Copyright: Chef Alan Bergo
Forager | Chef
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