Season venison with salt and season with pepper. Heat oil in a frying pan, sear the meat briefly at high temperature and roast in a heated oven at 220 degrees until pink. Cool meat and cut into narrow slices.
Dice the gherkins, mustard pickles and celery, and cut the peeled apple into sticks.
Make vinaigrette, mix briefly, add salad ingredients and mix gently. Spread out plates with frisÂesalad, top with slices of venison and sprinkle with pistachios.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.