main dish
Venison, charred Red Delicious apple and onion
up to 45 min.
Red Delicious
serves 4
  • 450 g sirloin of venison
  • 2 Red Delicious apples
  • 1 white onion
  • 100 g breadcrumbs
  • 30 g dill, parsley and thyme
  • Grapeseed oil to taste
  • Salt
  • Pepper
  • 1 bouquet garni
Norbert Niederkofler
The celebrity chef, a native of Lutago in the Valle Aurina, introduces the world to the extraordinary flavours of his homeland. And for us, he creates unique dishes, revealing Marlene® apples to you in a completely new way!
Grilled venison and herbs create an aromatic symbiosis, completed by the sweet, spicy flavour of the charred apple and onion sauce.
Apples and onion
Brunoise the apples and onion, season with salt, pepper and dill, mix and then leave to rest in the fridge for 2 hours. Spread them out in a roasting tin and caramelise them on the outside using a kitchen blowtorch.

Trim the excess fat off the meat, cut into slices approximately 5 cm thick and dress with salt, oil, mixed herbs and the juice of one apple. Leave to marinate for 20 minutes, turning the meat every 10 min.

Next, chargrill over a high heat for approx. 1 minute on each side, gently smoking with some herbs during cooking by placing the herbs on the embers. Allow the meat to rest at 60 °C for at least 5 minutes.

Pour a drizzle of oil into a pan and add the finely chopped dill, parsley and thyme along with the breadcrumbs, a pinch of salt and ground pepper, and toast until golden.
Once the meat has rested, slice it into cutlets using a knife, arrange on a plate and season with salt, then top with the breadcrumbs, without piling on too much, and garnish with the caramelised apple and onion.