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🍽️ Open sandwich with venison fillet, lingonberry glaze and pâté

210 kcal · 30 min · 4 servings

Ingredients

• 300 g Venison loin fillet
• 2 tbsp Ghee
• Salt
• Pepper
• 5 leaves Iceberg lettuce
• 5 slices Nut bread
• 6 tbsp Cranberry compote (jar)
• 1 tsp Cornstarch
• 200 g Duck liver pâté
• 2 tbsp Butter
• 1 small Rosemary sprig

Instructions

1. 1. Rinse the venison fillet under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Heat clarified butter in a frying pan.
4. 4. Sear the venison fillet for about 4 to 6 minutes on each side.
5. 5. Wrap the seared meat tightly in aluminum foil.
6. 6. Place the foil in the oven and set it to 80 degrees Celsius.
7. 7. Mix the lingonberries with the starch in a bowl.
8. 8. Put the mixture into a small saucepan.
9. 9. Heat the mixture on a low setting.
10. 10. Stir constantly until the sauce thickens.
11. 11. Take the meat out of the oven.
12. 12. Season the fillet with salt and pepper.
13. 13. Let the meat cool down completely.
14. 14. Slice the cooled fillet into 20 thin slices.
15. 15. Clean the salad thoroughly.
16. 16. Wash the salad and shake it dry.
17. 17. Tear the salad leaves into small pieces.
18. 18. Cut the bread slices in half.
19. 19. Spread butter on the bread halves.
20. 20. Alternate placing salad and fillet slices on the bread.
21. 21. Spread the thickened lingonberries evenly on top.
22. 22. Cut the liver pâté into small cubes.
23. 23. Place the pâté cubes on the sandwich.
24. 24. Garnish the dish with fresh rosemary needles.

Nutrition per serving

• kcal: 210
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 11 g