Not everyone knows that game meat is great to eat cold, especially venison and deer meat for its incomparable tenderness and delicious flavor.
Cut the onions, carrots and half the celery root into small cubes and sauté them in butter in a frying pan with a tiny bit of parsley. The root serves as a base for the meat, which is seasoned with marjoram, salt, pepper and thyme and then placed on top. Add one eighth of a liter of beef broth and a dash of red wine. Cover and roast in the oven at 175 degrees for three and a half to four hours. Then remove the meat from the roasting pan, let it cool, remove any bones that may be present and slice it diagonally to the grain.
Arrange and garnish with sliced green bell pepper, finely chopped onions, hard-boiled eggs, chives and pink peppercorns.
Cook a marinade of salt, sugar, raspberry vinegar and water, drizzle over meat. Just before serving, add pumpkin seed oil over each (drop by drop) as desired.
Our tip: Always use fresh chives if possible!
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