Medallions of Venison with Pear Parsnip Pancakes and Chili Cactus Sauce

Season the tenderloins and sear them in a hot frying pan. On wrapping paper form and cook in the stove until pink.

Sauce:

Finely slice the chili peppers into rings. Remove the seeds from the cactus fruit and finely dice. Sauté the chilies in the olive oil and add the cactus and tequila when they are soft. Cook the sauce and finally fold in the venison and cilantro. Season to taste and set aside until ready to serve.

Vegetables:

Cut each zucchini diagonally into 6 pieces. Brush lightly with olive oil and place under hot broiler. Remove when they are still al dente. Set aside until ready to serve.

Parsnip Pear Pancakes:

Cook parsnips until tender and mash. Add nutmeg, flour, eggs and spices, stir well and cool the mixture. Remove the skin from the pears, then cut them into 1 cm wide strips. Roast them in butter until golden. Melt butter in a coated frying pan and pour in a ladleful of parsnip batter. Arrange pear slices on top in a fan shape and pour parsnip batter over repeatedly. bake until golden brown on both sides, and cool on a wooden board.

Papaya Salsa:

Stir through cilantro, papaya, garlic, lime juice and honey. Carefully mix in the olive oil. Season with salt and black pepper. The salsa tastes best at room temperature, served the same day.

Serving suggestion:

Warm pancakes in the stove. Cut the venison into slices and fäche

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