Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Coleslaw
Venison fillets
Chestnut crumble
How it's done
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Coleslaw
In a bowl, mix the lemon juice with all the other ingredients up to and including the lovage. Add the red cabbage, celeriac and apple, mix, season with salt.
Venison fillets
Heat the oil in a frying pan. Season the meat, fry on all sides for approx. 7 mins. Remove, cover and leave to rest for approx. 5 mins.
Chestnut crumble
Wipe away the cooking fat, heat the oil in the same frying pan. Reduce the heat, add the chestnuts, breadcrumbs and lovage, toast for approx. 3 mins. while stirring, season with salt. Carve the venison, serve with the coleslaw, sprinkle the chestnut crumble on top of the meat.
| Tip: | Use oregano or thyme instead of lovage. |
|---|
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