700g Venison filet
2 tbsp ghee/butter
2-3 fennel’s, finely sliced
2 red grapefruit, only the filets and some of the juice
3 handful of kale, finely chopped
2 tbsp black sesame seeds
3-4 tbsp extra virgin olive oil
1 big bundle of watercress
Salt and pepper
Seasoning the venison with salt and pepper, heat op a frying pan and add the ghee, when the pan is warm enough fry the filet on each side so it’s gets a nice crust all over (about 10-12 minutes). Place the filet on a plate and cover it for +20 minutes before slicing it finely.
Slice the fennel fine on a mandolin slicer or with a knife. Chop the kale fine and place in a bowl and poor over the olive oil and massage it in the kale with some salt and pepper.
Make filets out of the grapefruits and place them in a small bowl and keep some of the juice for the salad.
Mix kale, fennel and grapefruit together in a bowl and seasoning with some of the grapefruit juice, salt and pepper. Sprinkle the black sesame seeds over the salad and mix it.
Get a big serving plate place the watercress on the plate, place the meat in fine slices on the plate and add the fennel salad in the middle or in a bowl next to the meat.
Seasoning the meat with some salt just before serving.