Venison Fillet with Beetroot Mousse and Red Wine Sauce
Main Dishes • Kazakhstani
Description
This recipe was shared with us by John Smith, the head chef of a local American restaurant.
Ingredients
- Venison 40 oz
- Popcorn 0 oz
- Beetroot 10 oz
- Malt Vinegar 0 fl oz
- Water 10 fl oz
- Sour Cream 0 oz
- Onion 0 oz
- Carrot 0 oz
- Celery salt 0 oz
- Demi-Glace Sauce 5 oz
- Red Grape Juice 0 fl oz
- Balsamic Vinegar 0 fl oz
- Butter 0 oz
- Sugar 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the beet mousse: Cook the beets with sugar and vinegar until tender. Chop them, blend in a blender until smooth, season with salt, add sour cream, and mix well.
Step 2
Prepare the sauce. Sauté the vegetables, add vinegar and wine, and cook for 10 minutes. Then, add demi-glace and reduce to half its volume, strain.
Step 3
Prepare buckwheat popcorn using any known method. For example, using ready-made flakes (in the microwave, following the instructions on the package), or from whole kernels (also in the microwave). In this case, first rinse the buckwheat, dry it, roast it in a dry, hot skillet, cool it down, spread it in a single layer in a microwave-safe container, drizzle with oil, cover with a lid, and set the timer to maximum power for 5–6 minutes.
Step 4
Cut the piece of venison shoulder into portions of the desired size, and carefully sear in olive oil until medium doneness.
Step 5
On a plate, place the beet mousse, top it with the cooked venison fillet, drizzle with wine sauce, and sprinkle with buckwheat popcorn.
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