Recipes
Warm Beet Salad
Recipe by Graham Brown
Venison
Preheat the oven to 160 ̊C. Brush the venison with vegetable oil and sear in a hot pan until brown, save the pan juices. Brush the venison with the mustard, roll in the pepper and salt and place in a hot oven (9 minutes for a fillet, 12 minutes for loin and 20 minutes for topside). Remove from oven and let rest in a warm place for 5-10 minutes.
Roast red beets
Clean the beets but do not remove the skin, or the tops and bottoms. Coat the beets and the onions with oil and roast in the oven for 40 minutes at 160 ̊C. Drizzle on the balsamic vinegar and continue to cook for 15 minutes. Remove from oven and allow to cool slightly. Remove the skins, cut the beets and onions into wedges and season with salt and pepper. Dress with sour cream and the horseradish, season and garnish with chopped chives.
Sauce
Heat up the roasting pan with the remaining juices and deglaze with the wine and the vinegar. Cook and reduce. Add the meat stock and reduce until it thickens slightly. Season with salt and pepper.
Serve with new potatoes and fresh cress.
Preparation: 30 Minutes
Time to cook: 1 hour
Ingredients
Venison
1 kg venison (topside)
1 tbsp vegetable oil
dijon mustard
1 tbsp peppercorn mix
1 tbsp sea salt flakes
Sauce
1 glass red wine
1 tsp red wine vinegar
100 ml meat stock
salt and cracked black pepper
Roast Red Beets
4 red beets
2 red onions
2 tbsp vegetable oil
30 ml balsamic vinegar
150 g sour cream
1 tbsp freshly grated horseradish
1 tbsp chopped chives
salt and pepper
To serve
Seasonal vegetables such as new potatoes and fresh cress
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