Venison skewers with a fanciful salad
4 venison skewers
rosemary to taste
20 gr watercress
20 gr chard
20 gr pea sprouts
extra virgin olive oil to taste
salt and pepper to taste
Scrape the orange and leave its zest aside, mix the juice with some minced rosemary to season the meat skewers.
Grill the skewers over high heat.
Toss the salad ingredients with salt, pepper and oil.
Arrange the salad on the base of your serving plate, top with the venison skewers and drizzle oil over together with the orange zests.
Wine CouplingSpèra Vermentino di Gallura DOCG Az. Siddùra