Venison with beetroot, cherry and goat cheese
Serves 4
Preparation time 50 minutes
Prepare Cherry gel earlier to allow to set
400 g Tenderstrip flat
Season the meat with pepper and salt and bake in a pan with hot butter or grill on the BBQ. Let rest briefly. Cut into the desired portions.
Coffee sauce
Coffee
100ml Water
10 g freshly ground coffee
Make coffee with the water and the ground coffee.
100 g onion, diced
Thyme 1 bay leaf
15 g soy sauce
50 g Red wine
150 g veal stock
100 ml coffee
Stew the onion with the thyme and bay leaf in some butter.
Add soy sauce and red wine. Reduce.
Add veal stock and the fresh coffee. Reduce over a low heat.
Strain, season to taste and finish the sauce with a knob of butter.
Beetroot
2 beetroot
Wash the beetroot. Cook in salted water. Cool. Peel and cut into the desired shape. Heat briefly in a dash of olive oil. Season to taste.
Cherry gel
Make this a little earlier
100 g Cherry juice
10 g sugar syrup
0.8 g Agar
Mix all ingredients and bring to the boil. Pour into a Tupperware and allow to set as a gel. Mix to a smooth mass.
Goats cheese
100g of goat's cheese, cut into small pieces.
To serve
Cut the cherry gel into small squares or diamonds. Arrange the beetroot, goats' cheese and cherry gel attractively on the warmed plates. Place your slices of Tenderstrip flat Mountain River venison in a central position and add the sauce. Can be decorated with a little chervil or micro herbs.
Enjoy your meal!