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and continue cooking in the stove at 200 °C. Roast the pine nuts in a frying pan until golden. Peel the pear, make it in lemon water and cut it into a fan.

Rinse the spinach leaves, sauté in butter and add balsamic vinegar. Seasoning. Drain the long-grain rice and mix with a salt, flour, egg and pepper to form a tough dough. Lightly beat one egg white and fold in. Cut two mushrooms into slices.

Fry six large slices in a frying pan, coat with the rice mixture and roast in butter until golden on both sides. Mix the pine nuts into the spinach and spread evenly in the center of a plate. Cut the venison steak and place it on top.

Spread the rice cakes evenly next to it. Crush the cranberries and add to the deer steak on the pear fans form.

Our tip: Use the young, tender spinach from the farmers’ market!

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