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Autumn Salad with Deer, Raspberries and Burrata

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Autumn Salad with Deer, Raspberries and Burrata

The perfect autumn salad with deer, raspberries and burrata recipe with a picture and simple step-by-step instructions.

  • 3 Venison fillets
  • 3 tbsp Noilly Prat
  • 1 Bowl Raspberries
  • 3 tbsp Cranberry balsamic vinegar
  • 1 tbsp Sugar
  • 2 Figs
  • 1 Burrata
  • 250 g Arugula
  1. Briefly sear the deer on each side, remove, season with salt, pepper and keep warm in foil.
  2. Deglaze the roast with Noilly Prat, briefly add 1/2 bowl of raspberries, season with cranberry balsamic vinegar and sugar. Serve rocket or possibly wild lettuce. Cut the venison into small slices, place on top, garnish with berries. Spread the burrata around, add fresh raspberries and small fig slices.
Dinner
European
autumn salad with deer, raspberries and burrata

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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