Vension fillet with grilled black roots and rösti

Ingredients

5 people 75 minutes

• 800 gram venison tenderloin

• butter

• salt and pepper

Preparation

1. Set the oven to 130 degrees.

2. Salt and pepper the fillet.

3. Brown quickly in a pan, on high heat, in butter.

4. Bake in the oven with a thermometer to 48 degrees in internal temperature.

5. Take out the fillet and put foil over, let rest for about 10 minutes (will then rise to an internal temperature of about 52 degrees).

Rösti

• 1 kg of potatoes

• 0.7 dl concentrated butter

• 1 dl parmesan, grated

• 2 cloves garlic, finely chopped

• 2 teaspoons thyme, finely chopped

• salt and pepper

Preparation

1. Peel and wash the potatoes, make julienne in a food processor or use a julienne shredded.

2. Place the potatoes in a colander and squeeze as much of the liquid as possible.

3. Mix the potatoes with garlic, thyme, parmesan, salt and pepper.

4. Take out an ovenproof dish and place parchment paper in the bottom. Pour in the mixture and place in the oven at 160 degrees for about 50 minutes. Here it is also good to put parchment paper on top and place a weight on it so that it is a little pressed (take a shape that is a little smaller so that it goes straight down).

5. Remove from the oven and let it cool for 5 minutes, cut into desired pieces and fry or fry golden brown.

Grilled black roots

• 500 g black roots

• 3 tablespoons lemon juice

• olive oil

Preparation

1. Peel the black roots under running water with a potato peeler, place them in a bowl with cold water and the lemon juice so that they do not discolour.

2. Cut the black roots into about 10 cm long sticks, boil them in salted water for a couple of minutes.

3. Pour off the water and place on kitchen paper.

4. Turn the black roots in a little olive oil and grill them beautifully soft.

Serve with a rich red wine sauce and garnish with fried kale.

Recipe by @kvicken71