← All recipes

🥗 Salad with Venison Fillet

406 kcal · 30 min · 4 servings

Ingredients

• 2 Venison backstrap fillets (approx. 400 g each)
• 2 tbsp vegetable oil
• salt
• pepper (from the mill)
• 1 bunch arugula
• 1 small frisée lettuce
• 1 piece red cabbage
• 1 small pear
• lemon juice
• 2 tbsp sunflower seeds
• 1 tsp juniper berries
• salt
• pepper (from the mill)
• 1 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 0.5 tsp mustard
• 0.5 tsp sugar
• 2 tbsp olive oil
• 2 tbsp walnut oil

Instructions

1. 1. Season the venison fillets with salt and pepper.
2. 2. Sear the fillets in the pan with oil on all sides. Remove the meat from the pan, wrap it in aluminum foil, and cook it gently in the oven at 80 degrees Celsius for about 25 to 35 minutes.
3. 3. Wash the salads, remove damaged parts, sort them, spin them dry, and tear them into bite-sized pieces.
4. 4. Cut the pear into wedges, remove the core, and drizzle with lemon juice.
5. 5. Toast the sunflower seeds in a pan without fat and set them aside.
6. 6. Shave off about a handful of fine strips from the red cabbage.
7. 7. Whisk together vinegar, mustard, salt, pepper, and sugar. Beat in the oils, stir in crushed juniper berries to taste, and season to taste.
8. 8. Mix the salad ingredients for serving, fold in the salad dressing, and arrange on plates. Remove the venison fillets from the foil, slice them diagonally, and place them decoratively next to the salad. Arrange the pear wedges on top and sprinkle with sunflower seeds.

Nutrition per serving

• kcal: 406
• Protein: 38 g · Fett/Fat: 23 g · Carbs: 12 g