Venison Carpaccio with Arugula

Wrap venison fillet in foil and freeze for about 30 minutes.

Clean carrots and celery, dice very finely. Clean, rinse and coarsely chop arugula. Rinse chives, cut into rolls.

Stir salt, pepper, lime juice, sugar and walnut oil to make a salad dressing.

Cut venison fillet into very thin slices with a sharp kitchen knife and spread evenly on plates with the arugula. Dice the vegetables into the salad dressing form and pour over the lettuce. Sprinkle with chives and bring to the table on the spot.

Serve with baguette slices.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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