Menu

Products

BORA EXPERIENCE

Company

Service

Order catalogue

Your details

Order the exclusive BORA Magazine free of charge with information about our cooking systems and exciting stories from the world of BORA.
Please note: fields indicated with an * are mandatory.
BORA EXPERIENCE

BORA EXPERIENCE

Products

Products

#9 Venison fillet with kohlrabi and sea-buckthorn

Preparation

Season the venison fillets and fry quickly. Allow to rest. Peel the kohlrabi, cut and cook in salted water until soft. Wash the radicchio, slice and fry quickly in walnut oil. Stir the sea buckthorn pulp until smooth, add honey to taste if desired. Slice the fried venison fillets, add the kohlrabi, arrange the radicchio, sea buckthorn pulp and puffed quinoa and serve.

_K_10_10_Sagan_Rehfilet_Druck.jpg

Ingredients

  • 8 venison fillets or 500g saddle and haunch of venison
  • Salt, pepper
  • 2 kohlrabi
  • 1 radicchio
  • 2 tbsp walnut oil
  • 100g sea buckthorn pulp
  • Honey to taste
  • 125g puffed wholegrain quinoa

Send shopping list

Share

Cooking
Popup Picture
Check out the products for yourself at our retailers
Find a retailer

Cookies for analysing website access / marketing measures.

By continuing to use the website, you agree to the use of these cookies. Information on cookies and your opt-out option.