Autumn Salad with Fillet of Venison, Autumn Mushrooms and Beet


Rating: 4.05 / 5.00 (38 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:





Dressing:













Instructions:

Sear the venison fillet on both sides in foaming butter, deglaze with a little vinegar and let rest in aluminum foil. For the dressing, finely chop the shallot and mix with the other ingredients, possibly rounding off with a little honey. Cut the beet into thin slices and marinate with the dressing and some ground cumin. Arrange the lightly marinated frise¿e salad flat on a large plate. Place some lamb’s lettuce in the center, arrange slices of beetroot, venison fillet and sautéed or raw mushrooms around the lamb’s lettuce. Drizzle the slices of venison fillet with some of the meat juices that have formed during the resting process. Add the still warm bread croutons on top of the salad.

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