Barbecued venison

Name: Barbecued venison
Ingredients: 1 kg young red beets; Ras el Hanout; 2 Beetroot juice; 2 units.items Thyme; 2 Smoked oil; 2 Agave syrup; 1 units.items Lime juice; 2 units.items Star anise; 250 g fresh venison fillet; 8 units.items juniper berries; 6 units.items Cardamom pods; 1 units.items Sage; 50 g lardo di colonnata cubes; 1 Crème de cassis; 150 g Red wine; 1 Beetroot juice; middle part of a leek; Ras el Hanout; 0.5 red wine vinegar; 1 cherry vinegar; 2 units.items navet; Butter; garlic oil; 3 robust venison jus; Parmesan cheese; rosemary oil; 3 units.items Mushrooms; 100 g chanterelles; black truffle slices; edible seasonal flowers

Barbecued venison with lightly smoked red beet, cherry vinegar jus, crème de cassis, and stewed chanterelles.

Recipe by Jacob Jan Boerma and Thomas Diepersloot from restaurant Fine Fleur*.

Ingredients

1kgyoung red beets

Ras el Hanout

2Beetroot juice

2Smoked oil

2Agave syrup

1units.itemsLime juice

2units.itemsThyme

2units.itemsStar anise

250gfresh venison fillet

8units.itemsjuniper berries

6units.itemsCardamom pods

1units.itemsSage

50glardo di colonnata cubes

1Crème de cassis

150gRed wine

1Beetroot juice

0.5red wine vinegar

1cherry vinegar

middle part of a leek

Ras el Hanout

2units.itemsnavet

Butter

garlic oil

3robust venison jus

Parmesan cheese

rosemary oil

3units.itemsMushrooms

100gchanterelles

black truffle slices

edible seasonal flowers

young red beets

Preparation

Rinse the beets thoroughly.
Vacuum-seal the beets and steam them with a little salt and a pinch of ras el hanout at about 90°C for 45 minutes (note: this depends greatly on their size).
Peel the beets and cut into pieces.
Dry the beets in the oven at 80°C for about 15 minutes.
Slowly reduce the beet juice in the pan until syrupy.
Add the agave syrup and the juice of the lime.
Glaze the beets in this and blend, together with the smoked oil, into a smooth purée.

Sear the venison fillet and the Lardo di Colonnata together in a pan.
Add the bouquet garni of thyme and sage along with the spices to the pan and let it sweat.
Deglaze with the red wine, red wine vinegar, and cherry vinegar.
Then add the crème de cassis and beetroot juice and reduce over low heat to sauce consistency.
Strain through a fine sieve.

Grill the venison fillet, after searing for the jus, then briefly on the barbecue and place it in the oven at 90°C for about 10 to 12 minutes.
Let the meat rest for a few minutes in a warm place.
Cut pieces of leek and season them with a little salt and ras el hanout.
Steam the leek until just cooked in the steam oven and lightly sear them.
Cook navet barrels until done and glaze them in the venison jus.
Sauté the chanterelles in a little garlic oil and add the butter and rosemary oil.
Grate at least some Parmesan cheese into the liquid from the chanterelles.
Cut the meat into fillet pieces and arrange with the beetroot cream in the center of the plate.
Arrange all the ingredients playfully around it.
Then arrange the navet around it.