for 4 person

Coleslaw

2 tbsp	lemon juice
2 tbsp	olive oil
2 tbsp	maple syrup
3 tbsp	soy sauce
½ tsp	Tabasco sauce
3 tbsp	capers, finely chopped
3 sprig	lovage, finely chopped
250 g	red cabbage, cut into thin slices
250 g	celeriac, cut into thin slices
1	green apple deseeded, cut into thin strips
	salt to taste

Venison fillets

1 tbsp	olive oil
1	venison fillet (approx. 500 g)
¼ tsp	salt
a little	pepper

Chestnut crumble

1 tbsp	olive oil
100 g	frozen peeled chestnuts, defrosted, roughly chopped
50 g	breadcrumbs
3 sprig	lovage, finely chopped
½ tsp	salt

How it's done

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.

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