With Serrano ham, beans and chanterelle mushrooms.

Ingredients

• 750g deer fillet
• 4 long rosemary twigs 13-15 cm long.
• 6 slices of Serrano ham and cut into 3 cm thick slices.
• Some oil for frying
• 250g fresh Chanterelle mushrooms
• 250g fresh green beans
• 100g small cherry tomatoes
• 2 finely chopped shallots
• Some fresh savory cabbage
• 3 tablespoons of chopped parsley
• Seasoning: salt and pepper

Preparation

The deer fillet and rosemary kebab:

1. Cut the prepared deer fillet into 12-16 medaillions, press it flat and wrap in the Serrano ham.
2. Pierce the deer fillet with the rosemary twigs and cover lightly in salt and pepper.
3. Place in a frying pan and fry lightly on all sides for 3-4 minutes.
4. Remove the pan from heat and allow the meat to cool slowly.

The vegetables:

1. Rinse the green beans in salt water and blanche with savory cabbage until al dente, then place in ice-cold water for a few minutes.
2. Clean the Chanterelle mushrooms. If possible, use water sparingly, removing as much dirt as possible with a basting brush.
3. Cut into even pieces.
4. Rinse the cherry tomatoes.
5. Fry the chopped shallots in butter until glassy.
6. Add the Chanterelle mushrooms and fry for another 2-3 minutes.
7. Add the beans, cherry tomatoes, parsley, salt and pepper and continue frying for a further 2 minutes.

Serving suggestion

1. Warm the serving plates.
2. Place the vegetables on the warm plates and lay the deer fillet and rosemary kebabs on top of the vegetables.
3. One could serve this dish with a mashed celery and potato or a baked potato.