Pan-Seared Venison Fillet on Autumn Salad with Pumpkin Seed Pesto

Ingredients

• 600 g venison back fillet (ready to cook)
• Pepper (freshly ground)
• 2 tbsp butter
• 80 g pumpkin seeds
• 1 small pot of red basil
• 5 tbsp pumpkin seed oil
• 3 tbsp balsamic vinegar
• 2 servings Treviso radicchio
• 1 small oak-leaf lettuce
• 1 small bowl daikon mustard greens
• 1 handful winter arugula

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with upper and lower heat.

2. 2.

   Wash, pat dry, trim, salt, pepper the venison fillet; sear briefly in hot melted butter on all sides, transfer to a baking dish and bake for about 20 minutes.

3. 3.

   For the dressing lightly toast pumpkin seeds in a dry pan until fragrant, chop, mix with pumpkin seed oil, vinegar, and finely chopped basil leaves; season with salt and pepper.

4. 4.

   Quarter Treviso radicchio lengthwise, wash, shake dry, remove outer leaves and stem; keep inner leaves together. Wash oak-leaf lettuce, spin dry, tear into bite-sized pieces. Trim mustard greens, clean arugula and basil, wash and spin dry. Combine all loosely and divide onto four plates.

5. 5.

   Remove venison from oven, let rest briefly, slice diagonally into portions, arrange on salad plates, drizzle with dressing.