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 olive 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.
Serves 4
- 8 venison fillets or 500 g saddle and aunch of venison
- Salt, pepper
- 2 kohlrabi
- 1 radicchio
- 2 tbsp walnut oil
- 100 g sea buckthorn pulp
- Honey to taste
- 125 g puffed wholegrain quinoa
