Olivier Salad with Venison and Peppers
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0
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
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 - 5.3 oz
- Venison - 10.6 oz
- Mayonnaise - 8.1 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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