Tartar of venison with baked apples
Ingredients (serves 4)
• 200 g fillet of venison, trimmed • 1 tbsp olive oil • 1 tbsp sautéed onions • salt and pepper • thyme • 200 g Red Delicious • 50 g butter • 20 g apples, cut into thin slices
For the presentation
• apple slices • Parmesan shavings • peppermint oil • cranberry jelly • parsley, finely chopped • lettuce to taste
Finely chop the venison fillet and season with olive oil, sautéed onions, salt, pepper and thyme.
Peel, core and dice the apples.
Put the diced apple into a frying pan with the butter and soften slightly for about 10 minutes, then set aside in a cool place.
Arrange the apple slices on the plate, and the sautéed apples in a metal ring, pressing them into shape.
Cover with the venison tartare and press again.
Carefully remove the ring and arrange the apple slices and Parmesan cheese shavings on top.
Garnish with peppermint oil, cranberry jelly, lettuce and parsley.