Ingredients

Steps

• Roll the venison loin in a mixture of chopped thyme and salt, then season with pepper.
• Sear the venison in hot oil in a frying pan for 8 to 10 minutes while turning.
• Salt the cucumber slices in a sieve, squeeze out water, mix with vinegar and sugar, then drain.
• Heat vegetable oil in a deep pan to 180°C.
• Dredge onion slices in salted rice flour and deep-fry for 2 minutes until golden.
• Spread mustard on toasted sourdough and top with sliced venison.
• Serve with crème fraîche, cucumbers, crispy onions, fennel seeds, lemon zest, capers, dill, and horseradish.