Salad of fowl and vegetables

Salad of fowl and vegetables

Cooked wildfowl 60, 35 potatoes, cucumbers 30, 25, cauliflower, tomato 30, 10 celery, green beans (pods), 15, 25, green peas, asparagus, 25, 40 dressing salad, green salad 15.

Boiled or fried wildfowl (grouse, pheasant, partridge), cut into thin oblong slices, boiled potatoes and carrots – slices of 1.5-2 cm in diameter, boiled asparagus and green beans pods – slices of 2.5-3 cm, boiled cauliflower divided into small florets. Canned peas used. Salad celery, cut into thin strips, fresh tomatoes and cucumbers – circles.

In the center of the salad bowl or a vase to put the chopped salad, and all around – heaps of vegetables, then slices of venison pyramid; branches of celery or lettuce is in the middle.
When serving pour the salad dressing or submit it separately.


One Comment Add yours

  1. Candace Kage says:

    We enjoy eating all of these great birds. Will be enjoying some awesome meals with this recipe.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s