Cervena venison loin with green bean salad
- 600 g Cervena Venison loin
- 200 g green beans
- 1 Beetroot
- 1 tsp cumin seeds
- ½ bunch Chives
- ½ bunch chervil
- 2 shallots
- 1 tbsp sugar
- 6 tbsp cider vinegar
- 10 tbsp sunflower oil
- ½ cup water
- 2 tbsp vegetable oil
- 20 g butter
- black pepper
- salt
Method
First boil the beetroot in water with salt and cumin and allow to simmer for 35 minutes until thoroughly cooked. Peel the beetroot under running cold water and finely grate it. Puree beetroot with a hand blender and add salt, pepper, sugar and apple cider vinegar. Add 8 tablespoons of sunflower oil, and mix thoroughly.
Season the venison loin with salt and pepper. Brown the meat in the butter and vegetable oil and roast in the oven at 220 °C for 12 minutes. Baste the meat with the pan juices a few times. Remove from the oven and rest.
Peel and finely chop the shallots. Finely chop the chives. Save some chervil to use as decoration and chop the rest finely. Clean the beans and cut off the ends. Halve them lengthwise, boil them in plenty of salted water for 3 minutes, and place in a bowl of cold water to cool down before draining in a colander.
To serve
Place beans in a bowl and add shallots and finely chopped herbs. Add salt and pepper and pour on the remaining vinegar and oil and mix.
Put slices of rare venison on top of the bean salad and drizzle around the vinaigrette.
Servings4
INGREDIENTS
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Method First boil the beetroot in water with salt and cumin and allow to simmer for 35 minutes until thoroughly cooked. Peel the beetroot under running cold water and finely grate it. Puree beetroot with a hand blender and add salt, pepper, sugar and apple cider vinegar. Add 8 tablespoons of sunflower oil, and mix thoroughly. Season the venison loin with salt and pepper. Brown the meat in the butter and vegetable oil and roast in the oven at 220 °C for 12 minutes. Baste the meat with the pan juices a few times. Remove from the oven and rest. Peel and finely chop the shallots. Finely chop the chives. Save some chervil to use as decoration and chop the rest finely. Clean the beans and cut off the ends. Halve them lengthwise, boil them in plenty of salted water for 3 minutes, and place in a bowl of cold water to cool down before draining in a colander. To serve Place beans in a bowl and add shallots and finely chopped herbs. Add salt and pepper and pour on the remaining vinegar and oil and mix. Put slices of rare venison on top of the bean salad and drizzle around the vinaigrette. |
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