Pickled Saddle of Venison with Chanterelles

The day before:

Roughly chop the juniper berries, thyme as well as the bay leaves and spread them evenly on the saddle of venison fillet, season with salt and season with pepper. Heat some olive oil and sear the saddle of venison on all sides. Transfer the meat to a large enough bowl and cover with the remaining olive oil. Add more thyme, bay leaf and juniper to taste. ‘Pickle’ in the refrigerator for one night.

Prepare:

Sauté the chanterelles in butter, season with salt and pepper, and extinguish with a tiny bit of sherry vinegar. Add the chopped culinary herbs and keep warm.

Serving:

Remove the venison from the ‘pickle’ and cut into narrow slices. Arrange the seasonal salads on plates. Drizzle with a vinaigrette of olive oil and sherry vinegar. Arrange the slices of saddle of venison and chanterelles evenly around the lettuce.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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