You will need
    • Warm hunting salad:
    • 300 g of "Hunting" sausages;
    • 2 potatoes;
    • 100 g fresh mushrooms;
    • 150 g of Parmesan cheese;
    • red onion;
    • 4 pickled cucumber;
    • parsley;
    • cherry tomatoes for decoration;
    • vegetable oil;
    • 100 g natural yogurt;
    • 2 tablespoons grain Dijon mustard;
    • 1 teaspoon vinegar;
    • salt;
    • ground black pepper.
    • Hunting with game salad:
    • 300 grams of meat of grouse or wild ducks;
    • 2 small eggplant;
    • 3 tomatoes;
    • 2 sweet peppers;
    • parsley and thyme;
    • olive oil;
    • salt;
    • ground black pepper;
    • grains of pink pepper.
Try to cook hunting salad with smoked sausages. Boil the potatoes in their skins, peel it and cut into cubes. Peel sausages and cut them in thin slices. 50g Parmesan cheese cut into thin slices-petals, the rest of the cheese grate. Pickled cucumbers cut into cubes, red onion very thin rings, green onions and parsley chop.
Prepare the sauce. In natural yogurt, add the vinegar, Dijon grain mustard, salt and ground black pepper. Mix everything carefully. Preheat a frying pan vegetable oil and stir fry it rings of red onion. When it becomes transparent, add to the pan mushrooms, sliced thin round slices. Put onions and mushrooms in a salad bowl and leave in a warm place.
Add in a pan a little oil, put the potatoes in it and sausage and sauté until Golden brown. Put the warm potatoes with sausage in a salad bowl. Add cucumbers, grated Parmesan cheese, green onions and parsley. Mix well. Arrange salad on the plate slide, each pour the sauce , garnish with thin slices of Parmesan cheese and halves of cherry tomatoes. Serve the salad immediately, accompanied by dry red wine and toasted white toast.
Very simple to cook and cool hunting salad. Its peculiarity is the use of game meat such as grouse or wild duck. Remove the flesh from the bones, making sure the meat is not left pellets. Cut it into small slices and fry in hot olive oil or cook until done on the grill. The last option is preferable - it will give the bird a spicy flavor.
Medium-sized eggplant cut into thin slices and fry them in hot oil. Lay out the vegetables on a plate and refrigerate them. Sweet pepper clear from the seeds and cut into strips and the tomatoes into thin slices. Finely chop the parsley and thyme.
Put all of the products in a deep bowl, add salt, hammers black pepper and mix thoroughly. Place the salad in the refrigerator for 10 minutes, then put it in portioned bowls. Each serving pour mayonnaise, garnish with a sprig of thyme and grains of pink pepper. Serve with chilled white wine and fresh grain bread.