John Myers
Contents
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Ingredients
For the lettuce and raspberry vinaigrette:
- 1 Pc. Oak leaf salad
- 50 ml Raspberry vinegar
- 3 tbsp Oil
- 2 tbsp Honey
- 1 tbsp Currant jelly
- 6 Pc. Chopped walnuts
- 0,5 Pc. Red Onion
- 100 g Raspberries
- 1 bunch Seasonal herbs
- 1 bunch Fresh smooth parsley
- Salt and pepper
- 200 g Wild berries
For the saddle of venison:
- 500 g Saddle of venison
- Venison Seasoning
- 1 Pc. Bay leaf
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- Salt and pepper
- 50 g Clarified butter
Instructions
- For the warm saddle of venison, release it and remove the silver skin. Then season with salt and pepper, rub with wild herbs and fry briefly in a pan with clarified butter. Then lightly brown and add the herbs, wrap everything in aluminum foil and cook in the oven at 100 degrees for about 45 minutes.
- For the vinaigrette, stir all the ingredients together in a bowl and mix with the plucked lettuce leaves. Now arrange the salad, garnish with walnuts, red berries, herbs and raspberries and cut the saddle of venison into thin slices. Finally add some vinaigrette.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 6.9gProtein: 9.9gFat: 13.1g
