Venison with Beetroot Mousse and Tart Blackcurrant Sauce
Main Courses • Russian
Description
Venison with Beetroot Mousse and Tart Blackcurrant Sauce
Ingredients
- Venison 5 oz
- Beetroot 5 oz
- Sour Cream 5 oz
- Salt 0 oz
- Onion 5 oz
- Carrot 5 oz
- Red Grape Juice 5 oz
- Demi-Glace Sauce 5 oz
- Blackcurrant liqueur 5 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Garlic 0 oz
- Cilantro 0 oz
- Fig 0 oz
- Ham 0 oz
Step-by-Step Guide
Step 1
Season the venison fillet with salt and pepper, then sear in a mixture of butter and olive oil until medium doneness. Two minutes before finishing, add fresh rosemary and garlic for aroma. Set aside.
Step 2
Boil the beetroot with salt, sugar, and acid. Blend until smooth, adjust the taste, bring to a boil, add sour cream, and whisk until it reaches a mousse consistency.
Step 3
In a saucepan, sauté the onion, carrot, and garlic, then add thyme, red wine, and a bit of balsamic vinegar, and reduce. Add the demi-glace, reduce until thickened, add blackcurrant, simmer, and strain.
Step 4
Cut the fig into four pieces and lightly sauté in caramel. Crisp up thinly sliced ham (make chips).
Step 5
Serving: On a plate, place the mousse (50 g per serving), the medium-cooked venison, drizzle with sauce (80 g per serving), place the fig next to it, add a piece of ham, and sprinkle with crispy buckwheat.
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