Arugula salad with honey-balsamic dressing and roasted venison

Ingredients for 2 servings:

• 150 g venison, suitable for quick frying
• 10 tbsp olive oil
• 1 dashes lemon juice
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 tsp oregano
• salt and pepper
• 1 clove(s) garlic, chopped
• 1 pack of arugula
• some cherry tomatoes, halved
• some Parmesan
• 2 tbsp honey
• 3 tbsp balsamic vinegar, dark
• 1 clove(s) garlic, finely chopped
• some basil, torn leaves
• 4 tbsp oil, neutral
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

Two servings are enough to satisfy one hungry person. As an appetizer, it’s enough for two.

The recipe is quick and easy to prepare. A delicious “wild” treat for anytime. First, marinate the venison. To do this, place all the marinade ingredients in a freezer bag. Then wash the venison, pat it dry, and add it. Tie the bag tightly, ensure the meat is well coated in the marinade, and refrigerate it for 2 to 4 hours. Wash the arugula, remove the stems, and add the leaves to the salad bowl. Wash the tomatoes, halve them, and add them. Grate Parmesan cheese over the meat to taste. Set aside. For the dressing, combine the balsamic vinegar, honey, garlic, oil, salt, pepper, and basil in a small bowl. Set aside. Heat the oil in a pan. Remove the venison from the marinade and sear briefly on all sides in the pan. Then reduce the heat and cook the meat slowly over low heat. I recommend always searing game thoroughly. When it’s cooked through (but not yet hard!), remove it from the pan and let it rest, covered. While the venison is still resting, pour the dressing over the salad and toss to combine. Then, on a board, cut the meat into thin, appetizing slices and arrange them on the salad. Grate some more Parmesan cheese over the meat. Enjoy! A glass of red wine, such as Blauer Zweigelt, and a baguette for dipping go perfectly with it.