Black Salsify and Rowan Salad with Walnuts and Venison Loin

For the black salsify and rowan salad with walnuts and venison loin, first peel the black salsify, preferably with rubber gloves, cut into small pieces and boil in salted water for 4 minutes, then rinse with cold water. Cut the shallot into small cubes and sauté in 1 tablespoon of flaxseed oil, add the black salsify pieces and continue to sauté briefly, deglaze with the apple juice and season with salt.

Cut the saddle of venison into thin slices and salt lightly, heat a second pan and fry the meat briefly on both sides with 1 tablespoon of sunflower oil. Lay the saddle of venison flat on a plate and arrange the salsify and walnuts on top.

Season the salsify salad with 1 tablespoon of linseed oil, 1 tablespoon of apple cider vinegar and a little salt and arrange on the meat, grate fresh horseradish over it and enjoy the salsify salad with walnuts and saddle of venison immediately.

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