200 g. venison fillet 2 handful rocket salad 3 tbs. mayonnaise 1 tsp. Dijon mustard 1 pear, sliced 1 tsp. lemon juice Salt and pepper
Here's how you do it:
Turn up your bonfire! Or you frying pan.
Clean and trim venison fillet. Cook over bonfire until crispy on the outside and pink inside. Cooking time depends on size of fillet and heat of bonfire. A roe deer fillet is usually 2,5-3 min. on each side and rest time is 8-10 min.
Mix a dijonnaise of mayonnaise, Dijon mustard, lemon juice, salt and pepper.
Slice a fresh green pear and wash rocket salad.
When the venison fillet has rested, slice and build your tasty venison sandwich.
Enjoy with your favorite drink, preferably outside around the bonfire.