Hot and cold spring salad

Name: Hot and cold spring salad
Yield: 4 servings
Cuisine: Egg Free
Ingredients: 250.00 g lettuce; 250.00 g green beans or broccoli, sliced, blanched; baby tomatoes quartered; gooseberries halved; 15.00 ml fresh chillies 573; 30.00 ml butter; 250.00 g ostrich steak; 150.00 g button mushrooms sliced; 30.00 ml vinegar balsamic or raspberry; 30.00 ml sherry or fruit juice; salt and freshly ground black pepper; lemon juice

4 servings

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venison

By Food24 November 03 2009

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Ingredients (12)

250.00 g	lettuce
250.00 g	green beans — or broccoli, sliced, blanched
	baby tomatoes — quartered
	gooseberries — halved
15.00 ml	fresh chillies — 573
30.00 ml	butter
250.00 g	ostrich — steak
150.00 g	button mushrooms — sliced
30.00 ml	vinegar — balsamic or raspberry
30.00 ml	sherry — or fruit juice
	salt and freshly ground black pepper
	lemon juice

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Method:

Arrange lettuce, beans, tomatoes and gooseberries on serving plates or in a salad bowl and keep cool.
In a medium-sized frying pan, heat oil and butter over fairly high heat. Toss meat and mushrooms in pan for 1 to 2 minutes until meat is brown and tender and mushrooms are soft.
Stir in vinegar and sherry, and simmer for 1 minute. Season to taste, adding a squeeze of lemon, if using.
Spoon hot ingredients over salad and serve immediately with boiled baby potatoes or olive bread.