Wild Game Salad With Apples (signature)

From Professional Chef Erika G. Cenci's second "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally". This 394 pages cookbook, not a B&B cookbook, is a cookbook containing traditional, eclectic, delectable, and extraordinary creations.

2 egg yolks, organic or omega 3 eggs
1 tablespooon of fresh lemon juice
1 tablespoon of fresh orange juice
1 tablespoon freshly grated orange zest
1 tablespoon Dijon mustard
2 tablespoons safflower oil
Sea salt
Pepper, freshly ground
3 tablespoon creme fraiche
1/2 pound cooked wild game, cut into strips, such as
Venison, Wild Boar, Elk, Moose or duck
1 large apple, such as Golden Delicious or Gala, peeled, cored and cut into strips
8 large Belgian endive leaves
1/4 cup walnut pieces, coarsely chopped

In a medium bowl, mix together egg yolks, lemon juice, orange juice, orange zest and mustard. Slowly blend in oil and beat until thick and creamy. Season with salt., pepper, and add creme fraiche, wild game and the apple. Place endive leaves on a large platter, sprinkle with walnuts and spoon wild game salad on each endive leaf. Enjoy with crusty French bread slices and your favorite Merlot.

Recipe Summary:
Yield: Serves: 4
Prep Time: 45 minutes
Cook Time: none

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns