Fillet of Venison on Mushroom Rösti

Arrange the cauliflower in the center of the plate, grate the peeled carrots, celery and leek separately, garnish in rosettes around the cauliflower rose, marinate with pepper, salt, olive oil and balsamic vinegar and garnish with freshly chopped parsley. Sauté the venison fillet in olive oil.

Cook the red cabbage with a flake of butter and red wine.

Grate the peeled potatoes, mix them with egg yolk and a little bit of flour, season with salt, pepper and nutmeg, form into a rösti and bake in olive oil until done. Sauté the onion slices in olive oil, add the cleaned and chopped mushrooms, extinguish with whipped cream, cook and refine with freshly chopped parsley.

Our tip: Use high-quality red wine for a particularly fine taste!

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