Wild Salad with Celery

Have fun preparing this mushroom dish!

First cut the venison into 0.5 cm thick slices and then into 0.5 cm wide strips. Rinse the celery, remove the threads from the stalks and then cut into 1 cm pieces. Rinse the inner small stalks and keep them for decoration. Rinse the mushrooms in a sieve, drain and cut off large mushrooms. Peel and finely chop the shallot.

Season the meat, celery, mushrooms and shallots with vinegar, oil, Cumberland sauce, salt, pepper and tarragon. Rinse the grapes, dab them dry, cut them in half and remove the seeds. Cut the oranges in half diagonally, remove the flesh from the white membranes with a small, pointed kitchen knife and cut into cubes. Scoop out the orange peels completely. Mix the orange cubes with the halved grapes into all salad ingredients and arrange the leaf salad in the orange halves.

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