Filet of Rice with Wild Rice and Mixed Vegetables

Ingredients

• 4 venison back fillets (150 g each)
• 2 tbsp black mustard seeds
• 1 tbsp white mustard seeds
• 1 Tbsp clarified butter
• olive oil
• Salt
• pepper (from the mill)
• 300 g wild rice blend
• 4 Carrots
• 2 large white onions
• 5 ripe egg tomatoes
• 1 sprig rosemary (chopped)
• 3 celery stalks
• 2 tbsp olive oil
• 1 tbsp butter
• Salt
• freshly ground pepper

Instructions

1. 1.

   Peel the carrots and cut them into sticks lengthwise, halve them, blanch in boiling salted water for 3-4 minutes, then drain well. Slice the tomatoes lengthwise into thin slivers. Peel the onions and cut them into fine slivers. Wash the celery stalks and slice them lengthwise into strips, then halve them. Heat oil with butter in a pan and brown the onions until golden yellow. Reduce heat, add the tomatoes and rosemary, sauté briefly. Add the carrots and stir quickly. Season with salt and pepper.

2. 2.

   Cook the rice according to package instructions, then set aside. Preheat the oven to 100°C (212°F). Blanch mustard seeds for about 1 minute in boiling salted water to reduce their sharpness, then drain and let them dry well. Combine the mustard seeds with coarsely ground peppercorns and 1 tbsp oil in a blender and blend until creamy or mash in a mortar.

3. 3.

   Coat the venison fillets all over with salt, pepper, and the paste, then sear each side for 4 minutes in hot clarified butter over medium heat. Remove the meat from the pan and let it rest in the hot oven for 5 minutes. Slice the fillets and arrange them on top of the vegetables and rice. Place two celery pieces beside each serving and serve immediately.