Roasted Saddle of Venison with Celery Salad and Autumn Trumpets

Cut celery into thin strips and blanch in boiling salted water until soft, cool and drain in a sieve. Mix the crème fraîche with the mayo until smooth, season with salt, pepper and juice of one lemon and marinate the celery with it.

Roast walnuts and pine nuts in a dry frying pan. Rinse the autumn trumpets thoroughly and drain on a kitchen towel.

Season the saddle of venison with salt and pepper and brown it in a frying pan with a tiny bit of oil. Finish roasting at a low temperature until pink. Sauté the autumn trumpets in a frying pan with a little bit of oil and season with salt and pepper at the end. Chop some of the walnuts and mix them into the celery salad.

Arrange the celery salad in the middle of the plate and arrange the saddle of venison cut into slices around it. Place the mushrooms between the slices and garnish with the remaining walnuts and chervil leaves, and garnish with the warmed sauce.

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