INGREDIENTS

• 4 pieces of venison
• 1 packet of strawberries
• 4 pieces of buffalo mozzarella
• 1 bunch of white asparagus
• 150 g fresh salad leaves (e.g. baby spinach, lamb's lettuce or wild herbs)
• 1 egg
• 50 g finely grated Parmesan
• 1 tbsp Dijon mustard
• Juice of half an orange
• 1 dash of walnut oil
• 1 dash of sunflower oil
• 2–3 sprigs of thyme
• 2–3 sprigs of rosemary
• Salt, pepper, sugar

Instructions

step 1

Prepare the venison
Remove the venison, trim and rub with a little oil, thyme, rosemary and salt. Leave to marinate briefly while preparing the asparagus.

step 2

Bake the asparagus
Peel the asparagus and cut off the woody ends. Place in a baking dish, drizzle with oil and season with salt, pepper and sugar. Bake in the oven at 140°C for approx. 25 minutes. Allow to cool and cut into bite-sized pieces.

step 3

Mix the marinade
Mix an egg with Dijon mustard, Parmesan, walnut oil, sunflower oil and the juice of half an orange to form a creamy marinade. Season with salt and pepper.

step 4

Grill the venison
Sear the loins over direct heat on the barbecue, then cook over indirect heat until done to your liking. Ideal: core temperature of approx. 57°C for tender pink meat. Leave to rest briefly, then slice.

step 5

Serving
Arrange the salad leaves with mozzarella on plates. Top with the baked asparagus, halved strawberries and venison medallions. Drizzle everything with the marinade and serve immediately.

step 6

Tip from the hunter
If you want to vary the recipe according to the season, you can use blackberries or apricots instead of strawberries. The venison can also be replaced by mouflon or fallow deer fillets, depending on what is available and the season.

step 7

Conclusion
This dish shows how versatile game meat can be in summer: fresh, creative and full of flavour. The venison salad with baked asparagus is not only a visual highlight, but also a taste sensation for connoisseurs.