Deer with Chanterelles

Ingredients

• 300 g chanterelles
• 500 g venison loin fillet (pre-cooked)
• Salt
• orange pepper
• 40 g Walnuts
• 8 tbsp walnut oil
• 3 tbsp raspberry vinegar (mild)
• 4 tbsp pine honey
• 3 tbsp chopped parsley
• 2 tbsp lingonberries

Instructions

1. 1.

   Clean the chanterelles, rinse if necessary, and pat dry. Season the fillets with salt and pepper. Heat 1-2 tbsp of oil in a non-stick pan and sear the fillets on each side for about 0.5-1 minute until crisp. Wrap them in foil and bake at 80°C for 20 minutes.

2. 2.

   For the vinaigrette, toast the walnuts briefly in 2 tbsp of oil and set aside. Whisk the honey with vinegar and the remaining 3 tbsp of oil to make a vinaigrette, seasoning with salt and pepper.

3. 3.

   Sauté the chanterelles in the leftover oil until golden, seasoning with salt, pepper, and parsley. Remove the venison from the oven, slice into strips, and arrange on plates with the mushrooms. Garnish with lingonberries and drizzle the vinaigrette over the dish; serve immediately.