Fine From the Deer

Perhaps your new favorite bean dish:

Drain pears well. Roast fillet in 2 tbsp. oil for 10-15 min. until brown all over, season with salt and season with pepper. Remove, wrap in aluminum foil. Deglaze with port wine and dissolve. Cut pears into wedges, toss in port wine stock, remove from stove and cool.

Peel the lettuce, rinse and spin dry. Put it on 4 plates. Cut the venison fillet into thin slices or strips, arrange on the lettuce with the pear slices, then evenly distribute the bean sprouts and pine nuts on top. Mix the remaining oil with wine vinegar, a little salt and pepper and pour over the salad.

Serve with white bread.

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