Tamed deer noisettes

➊ Set the plancha to high heat on one side and low heat on the other. Season the venison noisettes with pepper and rub them with a little butter. Roast on the side with the lower heat for 2-3 minutes per side, while placing the vegetables on the side with the high heat. Keep everything moving until it has taken on a golden color. Take the meat off the plancha in time to rest and remove the butcher's thread if you are unsure about how well it is done.

➋ Add a little butter to the vegetables that have been cooked in parallel, deglaze with a dash of whiskey and quickly move them to the side with the low heat. Place the thyme brush on top of the plancha so that the sublimation effect can take hold. For a little more effect, place the garlic clove on top and crush it with the spatula and a strong blow.

➌ Now place the venison noisettes on the spot from which the vegetables were removed at the beginning (i.e. on the side with the higher heat). As a butter lover, I like to add a spoonful, and deglaze with a generous shot of whiskey and arrange on a plate. For the sauce, pour in a little balsamic vinegar and add a dash of cream. Pull the thyme brush through and spread on the meat, finishing with a little fleur de sel in the seasoning if necessary.

➍ The fantastic feel-good dish is ready. You can add or take away ingredients; there are no limits to your creativity.