Olivier Salad with Venison and Peppers
Salads • European
Description
Olivier Salad with Venison and Peppers
Ingredients
- Salad Potatoes 3 pieces
- Carrot 1 piece
- Onion 1 head
- Chocolate eggs 3 pieces
- Canned Mushroom Soup 5 oz
- Venison 10 oz
- Mayonnaise 10 oz
- Salt to taste
- Mixed Ground Peppers ½ teaspoon
Step-by-Step Guide
Step 1
Boil the carrot and potatoes in salted water, cool, peel, and finely chop. Boil the eggs hard, separate the whites from the yolks. Chop the whites, mash the yolks with a fork.
Step 2
Peel the onion and finely chop.
Step 3
Cut the venison across the grain into cubes, sprinkle with spices, and let sit for 10-15 minutes.
Step 4
In a large bowl, combine the vegetables, egg whites, green peas, and meat, dress with mayonnaise, and mix.
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