Smoked Saddle of Venison on Brussels Sprouts Leaf Salad

(*) Smoking flour is available in stores for fishing supplies.

For the meat, crush the new spices and peppercorns coarsely, press the juniper berries a little smooth, cut the orange and lemon peel and mix the whole with rosemary needles, sugar and salt. Sprinkle evenly over the fillet, press a little firmly and place in a baking dish with the lid closed for about 1 day in the refrigerator, turning a few times to the other side.

One day later, remove the herb mixture from the saddle of venison, dry the meat and sear it lightly in oil in a frying pan over low heat for about 3 minutes. Spread a wide cooking pot with aluminum foil and sprinkle the smoked flour on it. Place a suitable Daempf or cake rack on top, put the lid on and heat the cooking pot over medium heat until light smoke rises.

Place the saddle of venison on the grill and cook for 10 minutes in the closed pot.

For the dressing, mix mustard, vinegar, clear soup and oil in a salad bowl and season with salt and pepper and 1 pinch of sugar.

For the leaf salad, rinse the rolled barley in a sieve and drain. In enough salted water 45 min soft lightly wallen, pour through a sieve and cool. Clean the mushrooms and quarter them, fry them briefly in oil in a frying pan over medium heat, season with salt and season with pepper. Remove the skin from the mango and cut into small slices.

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