Bread topped with Venison, Lingonberries and Pâté

Ingredients

• 300 g venison loin fillet
• 2 tbsp clarified butter
• Salt
• Pepper
• 5 iceberg lettuce leaves
• 5 slices nut bread
• 6 tbsp lingonberry compote (jar)
• 1 tsp Cornstarch
• 200 g duck liver pâté
• 2 tbsp butter
• 1 small sprig rosemary

Instructions

1. 1.

   Wash the venison fillet, pat dry and sear in hot clarified butter for about 4-6 minutes per side. Wrap in foil and rest at 80°C in the oven. Meanwhile whisk lingonberries with cornstarch until smooth and gently heat over low heat in a small pot, stirring to thicken. Remove the fillet from the oven, season with salt and pepper, let cool, then slice into 20 thin pieces.

2. 2.

   Clean, rinse, dry and tear lettuce into bite‑sized pieces. Halve the bread slices and spread butter on them. Layer lettuce and venison alternately, sprinkle lingonberries over the top. Cut the pâté into small cubes, arrange on top, and garnish with a few rosemary needles.