500 g fillet of venison cut into 4 portions.
1 bunch thyme remove the leaves from the twigs and roll the meat in the thyme leaves.
1 tbsp. fennel seeds crush the seeds and fry them in a pan without using grease.
5 white onions peel, cut each onion into 5 thick slices and marinate them in the fennel seeds, together with pepper and 4 tbsp. Antara Olive Oil
Then mix a vinaigrette out of
4 tbsp. Antara Olive Oil
3 tbsp. Plum Balsamic Vinegar and
2 tbsp. Prima Spremitura Olive Oil for 5 to 7 minutes until medium and let it rest besides the stove.
Season the onions with salt and grill them. Arrange the onion slices in a circle on flat plates. Cut each portion of venison in 5 slices, position them on top of the onion slices and sprinkle the vinaigrette on the dish.
serves 4
