Winter forest salad

➊ First prepare the dressing and let it sit until ready.

➋ Roast the venison evenly on the hot plancha. Put it to one side on a plate to rest and let it rest for at least 4-5 minutes. Now roast the beetroot slices on the plancha - at full heat, for about 2-3 minutes on each side until golden and crispy. Depending on how well the plancha is burnt, it may be necessary to add a little oil here, although vegetable oil is better. This way the dish won't be too heavy overall.

➌ Now put the game back on the plancha. Cut it into slices directly on the plancha so that you can be sure that the meat is cooked to the exact degree you want it to be - but be careful with the residual heat! It will be perfect if you deglaze it with a little raspberry balsamic vinegar. This way you can also capture the roasted aromas at the same time, you just have to be quick and agile. And if you feel like being a little more artistic, you can dry a few basil leaves on the plancha next to it (press down with the spatula), which can then be effectively crushed in your hand over the salad when serving.

➍ Otherwise, arrange the salad in the bowl at the same time, distribute the berries over it, carefully mix with the dressing and finally garnish with the beetroot and the game. Serve with crispy bread and a good glass of your favorite drink.