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Venison fillets with chestnut crumble
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 388
  • Fat about 15g
  • Carbohydrates about 31g
  • Protein about 33g
This is needed
This is needed for 4 people
Coleslaw
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 3 tbsp soy sauce
  • 3 tbsp capers, finely chopped
  • 0.5 tsp Tabasco sauce
  • 3 sprigs lovage, finely chopped
  • 250 g celeriac, cut into thin slices
  • 250 g red cabbage, cut into thin slices
  • 1 green apple deseeded, cut into thin strips
  • salt to taste
Venison fillets
  • 1 tbsp olive oil
  • 1 venison fillets (approx. 500 g)
  • 0.25 tsp salt
  • a little pepper
Chestnut crumble
  • 100 g frozen peeled chestnuts, defrosted, roughly chopped
  • 1 tbsp olive oil
  • 50 g breadcrumbs
  • 3 sprigs lovage, finely chopped
  • 0.5 tsp salt
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And that's how it's done
And that's 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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