Inspired by Bambi

Bambi in the Forest Salad

Using some homegrown edible flowers, I cooked up a Venison salad inspired by the story of Bambi
Servings

Servings:

2
Ready in

Ready In:

40 mins
Mealtime

Good For:

Dinner
Bambi in the Forest Salad

Bambi is a 1942 American animated film produced by Walt Disney and based on the 1923 book Bambi, a Life in the Woods by Austrian author Felix Salten.

In this Disney classic a young deer named Bambi joins his new friends, a rabbit named Thumper and a skunk named Flower, in exploring his forest home. As a boy, he learns from his doting mother and his father, The Great Prince of the Forest, that there are dangers in the open meadows where hunters can spot the animals, and he meets a beautiful young doe named Faline. As Bambi grows up, he learns that there is tragedy as well as beauty and joy in his forest world and on the path to adulthood.

For the movie, Disney took the liberty of changing Bambi’s species into a mule deer from his original species of roe deer, since roe deer are not native to North America, and the mule deer is more widespread in the United States.

Ingredients

75g Pearl Barley
1 Garlic Clove (crushed)
1 tsp Rosemary
2 Venison Steaks
125g Blueberries
1 tbsp Lemon Juice
1 Red Onion (finely sliced)
1 Orange (sliced into wedges)
100g Salad
Salt
Pepper
4 tsp Olive Oil
Edible Flowers (to garnish)

A very early idea for this recipe came when I started making this blog. I wanted to create a forest salad with venison for bambi, however the idea was to use edible flowers on top. I found some seeds and planted them on my kitchen window sill in hope to have some edible flowers in the summer. For this recipe I had grown violas, nasturtiums and cornflowers. As it happens you can find violas in a salad in Waitrose, so as I had only grown a couple, I thought it was best to top up with the salad.

In terms of the flavour, the nasturtiums give a strong peppery taste. Cornflowers have a little kick to them, but only slightly given their size, they are similar in taste to the clove spice. Violas actually have a perfumed taste to them, so perhaps use sparingly unless you like the taste.

There are other edible flowers you can try, including flowers of fruit and vegetable plants, which will give hints to their produce. However if you’re looking for some interesting looks and tastes try:
– Chamomile for an apple taste
– Clover for some sweetness to your salad
– Dandelions, a good chance to get rid of a weed for some honey sweetness!
– Hibiscus to give a cranberry-like flavour
– Lavender, another floral tasting flower
– Marigold, another peppery flower
– Pansy, mild flavour but very colourful!
– Rose, often the petals are used as cake decorations, for their delicate and sweet nature
– Tulip, which actually have a lettuce or cucumber taste to them!

Step by Step Instructions

Step 1
Place the venison steaks on a dish and piece a few times with a form. Rub in the garlic and rosemary and add a pinch of salt and pepper. Rub also with some olive oil and set aside to marinate. Meanwhile, add the pearl barley to a small saucepan and pour enough water to cover it by a few centimetres. Add a pinch of salt, then cover and bring to the boil. Once boiling turn down the heat to a simmer and cook for 15 minutes until the barley is tender.
Step 2
Using a mortar and pestle, mash half the blueberries, lemon juice, 2 teaspoons of olive oil and some salt and pepper together until a pulpy sauce is formed. Set aside.
Step 3
Heat a griddle pan over a high heat for 2-3 minutes until smoking hot. Add the venison steaks and fry for 3-5 minutes on each side (if you prefer them well done, cook for longer). Lift the steaks onto a place and cover with foil to set aside. Add the onion to pan and sizzle for 5 minutes until lightly charred.
Step 4
Serve the salad in bowls. Add barley, orange slices, blueberries, and fried onions. Slice the venison and lay on top of the salad. Add the dressings to coat and garnish with your edible flowers (if desired).

Bambi in the Forest Salad

Using some homegrown edible flowers, I cooked up a Venison salad inspired by the story of Bambi
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine British
Servings 2 people

Equipment

  • Mortar and Pestle
  • Saucepan
  • Skillet

Ingredients
  

  • 75 g Pearl Barley
  • 1 Garlic Clove crushed
  • 1 tsp Rosemary
  • 2 Venison Steaks
  • 125 g Blueberries
  • 1 tbsp Lemon Juice
  • 1 Red Onion finely sliced
  • 1 Orange sliced into wedges
  • 100 g Salad
  • Salt
  • Pepper
  • 4 tsp Olive Oil
  • Edible Flowers to garnish

Instructions
 

  • Place the venison steaks on a dish and piece a few times with a form. Rub in the garlic and rosemary and add a pinch of salt and pepper. Rub also with some olive oil and set aside to marinate. Meanwhile, add the pearl barley to a small saucepan and pour enough water to cover it by a few centimetres. Add a pinch of salt, then cover and bring to the boil. Once boiling turn down the heat to a simmer and cook for 15 minutes until the barley is tender.
  • Using a mortar and pestle, mash half the blueberries, lemon juice, 2 teaspoons of olive oil and some salt and pepper together until a pulpy sauce is formed. Set aside.
  • Heat a griddle pan over a high heat for 2-3 minutes until smoking hot. Add the venison steaks and fry for 3-5 minutes on each side (if you prefer them well done, cook for longer). Lift the steaks onto a place and cover with foil to set aside. Add the onion to pan and sizzle for 5 minutes until lightly charred.
  • Serve the salad in bowls. Add barley, orange slices, blueberries, and fried onions. Slice the venison and lay on top of the salad. Add the dressings to coat and garnish with your edible flowers (if desired).
Keyword Bambi, Disney

Sources and Inspiration:

Inspiration

Recipe idea

Bambi
Bambi
Bambi
Bambi
Bambi
Bambi

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