Venison with Citrus Chili Sauce

Sauce: Mix all ingredients and infuse in the refrigerator for at least 24 hours. Bring to room temperature for use.

Meat: Preheat stove to 250 degrees. Heat 1 tbsp oil in an ovenproof frying pan, place venison in pan and place in stove. Roast until pink, about 6-7 min per side. Rest and cool to room temperature.

Heat remaining oil in a large saucepan and fry potato slices in oil to form chips. Lift out of fat and drain on paper towels.

Serving suggestion: thinly slice venison and arrange in a circle on plates. Arrange leaf lettuce in center and place chips around outside. Drizzle sauce over meat and sprinkle with chopped herbs. Serve immediately so that the citrus sauce does not continue to cook the meat.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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