Venison with Beetroot Mousse and Tart Blackcurrant Sauce

Main Courses | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Venison with Beetroot Mousse and Tart Blackcurrant Sauce

Ingredients

Venison - 4.9 oz
Beetroot - 7.1 oz
Sour Cream - 4.9 oz
Salt - 0.1 oz
Onion - 7.1 oz
Carrot - 7.1 oz
Red Grape Juice - 7.1 oz
Demi-Glace Sauce - 7.1 oz
Blackcurrant liqueur - 3.5 oz
Olive Oil - 0 fl oz
Butter - 0.4 oz
Garlic - 0 oz
Cilantro - 0 oz
Fig - 0.7 oz
Ham - 0.5 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.