Smoked and cured venison salad

Smoked and cured venison salad

Smoked and cured venison salad, served with mixed micro greens, sour cream dressing and strawberry dice is one of three starters proposed by Swiss chef Christophe Zoller for The Cut’s new menus at the Fairmont Hotel, Beijing. Two further New Zealand venison starters and four mains are also on the new menu.

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