Lamb's lettuce with venison steak, chanterelles and quail eggs

Ingredients for 4 servings:

• 1 steak(s) of venison
• 100 g chanterelles or porcini mushrooms
• 1 slice(s) of toast
• Clarified butter, for frying
• salt and pepper
• 150 g lamb’s lettuce
• 2 tbsp vinegar (sherry vinegar)
• 1 tbsp vegetable broth
• 1 tsp mustard, medium hot
• 3 tbsp oil (walnut oil)
• 4 quail eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

festive, autumnal starter

Fry the venison steak in hot clarified butter for about three minutes on each side. Remove from the pan, season with salt and pepper, and let rest wrapped in aluminum foil. Finely dice the toast, fry in clarified butter until crispy, making croutons, and set aside. Clean and wash the mushrooms, dry thoroughly, and cut into smaller pieces or slices. Fry in hot fat, season with salt and pepper. Clean and wash the lamb’s lettuce, and spin dry. For the dressing, combine the vinegar, vegetable stock, salt, pepper, and mustard. Whisk in the oil. Cut the venison steak into thin strips. Fry the quail eggs in hot fat until fried, then cut into round shapes using a cookie cutter, if desired. Mix the lamb’s lettuce with the dressing and arrange on four serving plates. Scatter with croutons and place the quail eggs on top. Arrange decoratively with the chanterelle mushrooms and the meat strips. Tip: The croutons can be replaced with roasted walnuts.