Venison saddle on fresh salad of asparagus and strawberries with dark red Kampot pepper

Ingredients (2 servings)

  • 500 –600g venison loin from Windsor
  • 8 green or purple asparagus stalks
  • 8 white asparagus stalks
  • 250 g mixed salad
  • fleur de sel
  • dark red Kampot pepper
  • thyme
  • butter
  • extra virgin olive oil
  • balsamic vinegar
  • garlic

Procedure

1. Salt and pepper the meat, rub with garlic and thyme, add a little butter.

2. Place on the grill to sear the meat. Peel the asparagus. Slice the strawberries.

3. Gradually turn the venison loin.

4. Drizzle the salad with extra virgin olive oil and balsamic vinegar and add the sliced strawberries and asparagus.

5. Remove the game and let it rest for 10 minutes in a warm place.

6. Slice the game meat.

7. Place it on the salad, add fleur de sel and dark red Kampot pepper.

 

Enjoy your meal!

Author: Matteo De Carli

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