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Venison loin with orchids

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Deer meat marinated in marinade, fried in a pan and served with sauce prepared from the fat.

Ingredients:

Ingredients for 4 people: 600 g of boneless venison loin 8 cl oil ground pepper salt For the sauce: 150 g of sour cream parsley onion ground pepper salt For garnish: 600 g of potatoes 40 g butter bunch of spring onions ground pepper salt For salad: 250 g baby lettuce leaves

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20 pcs of edible Thai orchid flowers extra virgin olive oil citron juice

Procedure:

1. First, whisk together the oil, ground pepper and salt to make a marinade in which to coat the boneless venison loin and allow to rest overnight in a cool place
2. Heat the oil in a frying pan, place the sliced and tenderised meat in it and sear for about 5 minutes on each side
3. Meanwhile, boil the potatoes, mash them slightly cooled and stir in the butter and finely chopped spring onions
4. Toss the baby lettuce leaves with lemon juice and virgin oil
5. Mix the sour cream with the finely chopped parsley, scallions and season with ground pepper and salt
6. Spread the potatoes on a plate, place thinly sliced venison back on top, garnish the plate with lettuce, orchid flowers and sour cream sauce.

Recommendation:

– The potatoes can be mixed with fried onions and garnished with spring onion sprouts.