Venison with beetroot mousse and tart blackcurrant sauce
2 servings
60 minutes
Venison with beet mousse and tart blackcurrant sauce is an exquisite dish of Russian cuisine that combines the power of the wild and the sophistication of gastronomy. Tender venison fillet infused with rosemary and garlic reveals depth of flavor, complemented by velvety beet mousse with a hint of acidity. The blackcurrant and red wine sauce adds refined tartness, highlighting the richness of flavors. Sweet figs and crispy ham provide textural contrast, creating a harmonious blend of ingredients. This dish not only delights the palate but also conveys the atmosphere of hunting feasts, merging nature's traditions with modern culinary art.
1
Season the venison fillet with salt and pepper, fry in a mixture of butter and olive oil to medium doneness. Two minutes before finishing, add fresh rosemary and garlic for aroma. Set aside.
- Venison: 140 g
- Salt: 2 g
- Olive oil: 20 ml
- Butter: 10 g
- Garlic: 1 g
2
Boil the beetroot with salt, sugar, and acid. Blend until pureed, adjust to taste, boil, add sour cream, and whisk until mousse consistency.
- Beetroot: 200 g
- Salt: 2 g
- Sour cream: 140 g
3
In a saucepan, sauté onion, carrot, and garlic; add thyme, red wine, a bit of balsamic vinegar and reduce. Add demi-glace and simmer until thickened; add black currants, boil and strain.
- Onion: 200 g
- Carrot: 200 g
- Garlic: 1 g
- Dry red wine: 200 g
- Demi-glace sauce: 200 g
- Blackcurrant: 100 g
4
Cut the figs into 4 pieces and lightly fry in caramel. Dry the thinly sliced ham (make chips).
- Fig: 20 g
- Jamon (Spanish cured ham): 15 g
5
Serving: place 50 g of mousse on the plate, medium-cooked venison, drizzle with 80 g of sauce, add figs and a piece of ham next to it, and sprinkle with crispy buckwheat.
- Sour cream: 140 g
- Venison: 140 g
- Demi-glace sauce: 200 g
- Fig: 20 g
- Jamon (Spanish cured ham): 15 g
