Lamb`s Lettuce with Venison Steak, Chanterelles and Quail Eggs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 steak (s) venison
- 100 g chanterelles, or porcini mushrooms
- 1 slice / n toast bread
- Clarified butter, for frying
- salt and pepper
- 150 g lamb`s lettuce
For the dressing:
- 2 tablespoon vinegar, (sherry vinegar)
- 1 tablespoon vegetable stock
- 1 teaspoon mustard, medium hot
- 3 tablespoon oil, (walnut oil)
- 4 quail egg (s)
Print Recipe
Pin Recipe Instructions
- Fry the venison steak in the hot clarified butter for about three minutes on each side. Remove from the pan, season with salt and pepper, wrap in aluminum foil and let rest.
- Finely dice toast, fry in clarified butter until crispy with croutons, set aside.
- Clean the mushrooms, wash them if necessary, dry them well, cut them into small pieces or slices. Fry in hot fat, season with salt and pepper.
- Clean and wash lamb`s lettuce and spin dry.
- For the dressing, mix together vinegar, vegetable stock, salt, pepper and mustard. Beat the oil under it.
- Cut the venison steak into fine strips.
- Fry the quail eggs in hot fat as fried eggs, then cut out a round shape if necessary.
- Mix the lamb`s lettuce with the dressing, serve on four serving plates. Scatter croutons on top and place quail eggs on top. Arrange decoratively with the chanterelles and strips of meat.
- Tip:
- The croutons can be replaced with roasted walnuts.
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