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METHOD


PURÉE

  1. Peel the potatoes, then cook them in salted water.
  2. Once cooked, mash them with a fork while adding in the cream.
  3. Finely sieve, adding in the butter, then set aside.

VENISON

  1. Salt the meat, then mark it in a hot pan with rapeseed oil.
  2. Set aside at room temperature.
  3. At serving time, fry it for 2 minutes a...

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METHOD


PURÉE

  1. Peel the potatoes, then cook them in salted water.
  2. Once cooked, mash them with a fork while adding in the cream.
  3. Finely sieve, adding in the butter, then set aside.

VENISON

  1. Salt the meat, then mark it in a hot pan with rapeseed oil.
  2. Set aside at room temperature.
  3. At serving time, fry it for 2 minutes a side in a mixture of meat juices and raspberries.

RADISHES

  1. Peal the horseradish and finely cut lengthwise.
  2. Season with a little hazelnut oil, a few drops of lemon juice, saffron and a little salt.
  3. Leave to marinate for a minimum of 2 hours. Tightly roll up the slices of radish.
  4. Clean the black radish and cut in julienne. Place the julienne over the rolls.
  5. Chop a few slices of radish to garnish.

SERVING

  1. Place the smooth purée in the middle of the plate; sprinkle on some ground Tifda pepper; add the venison fillet split in two.
  2. Dress with two raspberries split in half and three radish rolls.

TIP: This dish can be adapted to use different meats, e.g. ox or even bison.


WINE PAIRING: A syrah is recommended for this type of dish. Something with a little kick to it.

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Ingredients 4 persons
  • ½ saddle of venison
  • 1 basket firm raspberries
  • 10 g Tifda (or lemon) pepper
  • 1 black radish
  • 1 horseradish
  • 4 radishes
  • 3 Agria potatoes
  • ½ dl cream
  • 40 g butter.
Recipes. The Cook & Chef Institute