Roast venison with raspberry sauce, Tifda pepper, Agria mousseline and crisp radishes

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.