Products Experience
#2 Venison fillet with kohlrabi and sea buckthorn

#2 Venison fillet with kohlrabi and sea buckthorn


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

Send shopping list

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.