Herb-roasted venison with stuffed morels, glazed beets, lingonberry pearls and green pepper sauce

We promise you that this main course is not to be missed! A really tasty pan fried venison with chewy glazed beets, stuffed morels, popping lingonberry pearls and a super tasty green pepper sauce – an old classic that deserves a comeback! The recipe serves 10 people.

Venison

• 1 kg Venison tenderloin
• 10 g Rosemary
• 5 g Juniper berries
• 3 Cloves of Garlic
• 1 Orange peel
• 70 g Olive oil

Put the rosemary, juniper berries, garlic cloves and olive oil in a blender. Zest the orange peel and add the zest to the blender, but save the orange itself for later. Blend all the ingredients to a smooth marinade. Place the venison tenderloin and marinade in a vacuum bag, seal the bag and leave the meat to marinate in a vacuum for at least 1 hour. Open the bag and roast the meat according to the instructions. Then bake the venison in the oven at 130°C until it reaches an internal temperature of 54°C. Let the meat rest before serving.

Morels

• 15 pieces (30 g) Morels
• 150 g Minced chicken
• 50 g Double cream
• 1 Egg
• 20 g Parsley
• 20 g Spinach
• 8 g Salt
• 250 g Fried onion mix
• (Shallot, Garlic clove, Thyme, Butter)
• 30 g Butter

Soak the morels in water. Put the cream, eggs, parsley, spinach, salt and onion mix in a blender jug and blend to a smooth paste. Knead the minced chicken with the herb paste until the mixture has a smooth consistency. Put the batter into piping bags.
Strain the morels and fill them with the mince mixture. Bake the morels in the oven at 120°C for about 20 minutes and let them cool. Just before serving, slice the morels lengthwise and fry them in butter.

Pepper sauce

• 2 Banana shallots
• 3 Cloves of Garlic
• 9 g Pepper mix
• 3 sprigs of Thyme
• 3 sprigs of Rosemary
• Offcuts from deer tenderloin
• 80 g cognac
• 150 g Madeira
• 700 g 50/50 Chicken- and veal stock
• 200 g Double cream
• 15 g Green pepper
• 20 g Soy sauce

Peel and roughly chop the shallots and garlic. Heat the rapeseed oil in a pan and add the shallots, garlic, pepper mix, thyme, rosemary and deer trimmings. Fry everything until it gets a good color.
Pour in cognac and flambé according to instructions. Extinguish the fire with Madeira and add the stock. Allow to reduce by half. Strain the sauce into a new saucepan and add the cream. Let the sauce simmer until it is time to serve.
Just before serving, add the green pepper and soy sauce. Blend the sauce and season with salt and vinegar if necessary.

Lingonberry beads

• 200 g Lingonberry
• 2 g crushed juniper berries
• 2 Sprigs of Rosemary
• 100 g Sugar
• 5 g Salt
• 1 orange
• 50 g Water
• 20 g Lemon juice
• 5.5 g Agar agar

Put all the ingredients in a saucepan and bring to the boil. Leave to boil for 2-3 minutes. Strain the boil through a fine-mesh sieve and squeeze out all the liquid through the sieve. Bring the lingonberry sauce back to the boil together with the agar-agar and let it boil thoroughly. Allow the liquid to cool slightly and pour it into a dressing bottle. Then drip the lingonberry liquid into ice cold oil to create balls. Leave the balls to set in the refrigerator and strain them before serving.

Chewy beets

• 1 kg medium-sized beetroot
• Cooking oil and coarse salt
• 200 g Beetroot juice
• 110 g Cherry beer
• 25 g Sherry vinegar
• 5 g Sugar

Cover the beets with cooking oil and coarse salt. Bake them in the oven at 160°C for about 3 hours. Take the beets out and let them cool. Peel the beets and break them into the desired size.
Bring the beetroot juice, cherry beer, sherry vinegar and sugar to the boil in a saucepan. Place the beets on a baking sheet and pour over a third of the liquid. Continue baking the beets in the oven at 160°C until all the liquid has evaporated. Repeat the process until all the liquid has been used. Leave the glazed beets to rest in the oven at a low temperature until serving.

Kale

• 1 bag of Kale
• 30 g Butter
• 50 g Rapeseed oil
• 50 g Vinegar
• Kimchi and mushroom powder

Remove the kale from the stalk and save the leaves. Melt the butter in a pan and add the kale when the butter is hot. Toss the kale in the butter and ripple in the smoked oil and vinegar. Season with salt.
Place the cooked kale on a baking sheet and dry it in the oven at 90°C until serving. Just before serving, dust the dried kale with kimchi and mushroom powder.