Rehmus with Celery Salad and Venison Fillet

Reduce approx. 1/2 l of venison jus with juniper, bay leaf and cranberries to 100 ml liquid. Add the soaked gelatine to the strained jus and allow to cool slightly, then fold in the whipped cream.fill into suitable ramekins and chill.season the venison fillet (approx. 200 g) with salt and pepper and sear well. Peel a small bulb of celery and cut it very thinly with the slicer into slices and then into fine strips. Mix with salt, pepper, lemon juice, walnut oil and 2 tablespoons of sour cream. Finish with chopped walnut kernels.Arrange Rehmus with fillet and celery salad, garnish with cranberries and drizzle with a little walnut oil.This recipe was provided by: Irmgard SitzwohlYou can find more information about walnut oil at: www.die-feinsten-essenzen.com

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