Wild lettuce

Ingredients for 4 servings:

• 300 g venison, cooked
• 50 g ham, cooked
• 50 g ham (nut ham)
• 1 small can of chanterelles
• 1 tbsp lemon juice
• 2 tbsp red wine vinegar
• 2 tbsp cranberry jam
• salt and pepper
• onion salt
• 4 tbsp oil
• 1 apple

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cut the roasted, cooled venison and ham into strips. Drain the chanterelles. Thinly slice the apple, drizzle with lemon juice, and let stand, covered. Mix the vinegar, cranberry jam, salt, pepper, onion salt, and oil to make a marinade. Mix everything together and let stand, covered. Tip: If you like, you can also add pineapple.