Salad With Game And Celery
|Roast game||1⁄2 Pound|
|Celery||3⁄4 Bunch (75 gm) (Small Size)|
|Mushrooms||1⁄2 Pound (1 Jar)|
|Sherry vinegar||4 Tablespoon|
|Walnut oil||3 Tablespoon|
|Cumberland sauce||2 Tablespoon|
|Freshly ground black pepper||1 Pinch|
|Chopped fresh tarragon||1 Tablespoon|
|Grapes||2⁄3 Cup (10.67 tbs) (Red / Green Colored)|
Cut the game into 1/4-inch slices and then into 1/4-inch strips.
Wash the celery, remove the strings and cut into 1/2- inch slices.
Reserve the small inner stalks for garnishing.
Rinse and drain the mushrooms and slice the large ones in half.
Peel and dice the shallots.
Season the meat, celery, mushrooms, and shallots with the oil, Cumberland sauce, salt, pepper, and tarragon.
Wash, dry, and halve the grapes; remove the seeds.
Cut the oranges in half, remove the flesh from the white skins with a small, sharp knife and dice.
Hollow out the orange entirely.
Mix the fruit with the other salad ingredients and spoon the mixture into the hollowed-out orange skins.