Autumn Salad with Deer and Mushrooms
- 450 grams Venison fillet (ready to cook)
- 4 tablespoons butter
- freshly ground peppers
- 4 slices white bread
- 150 grams button Mushroom (white)
- 2 Pear
- 4 tablespoons Walnut oil
- 3 tablespoons Sherry vinegar
- 1 teaspoon Mustard
- 1 pinch sugar
- 2 handfuls Walnut
- 1 Endive
- 1 small Radicchio
- 1 handful Arugula
Preheat the oven to 120°C (approximately 250°F).
Rinse venison, pat dry, trim and season with salt and pepper. Heat 2 tablespoons butter in a pan, fry venison briefly on all sides. Place venison and butter in a baking dish and cook in the preheated oven for about 20 minutes.
Cut crust from white bread, dice and toast in a pan with remaining butter until golden brown and crisp. Trim mushrooms and cut in half. Rinse pear and also cut in half.
For the dressing, whisk oil in a bowl with vinegar, mustard and season with salt, pepper and sugar. Coarsely chop walnuts, fry in a dry skillet, remove from heat and let cool.
Rinse endive, radacchio and arugula, shake dry, remove stalks and remove individual leaves. Arrange various leaves decoratively on the plates and drizzle with the dressing. Cover with white bread and mushrooms. Cut venison into slices venison and place on each plate. Serve with a pear half, roasted nuts and freshly ground pepper.