seared venison served with red current red wine sauce beetroot puree, spinach and potato chip

Photo: Krittin

Yield: 1 serving ( Serving Size: 1 )
Community Recipe from

Ingredients

  • 200 grams venison
  • half bunch(es) spinach
  • 5 clove(s) garlic
  • 1 shallot
  • 30 grams red current jelly
  • 50 grams beef stock
  • 50 grams red wine
  • 100 ml cream
  • half beetroot
  • 1 potato
  • Qty nut meg
  • Qty seasoning
  • 50 butter

Preparation

  1. - To make the sauce.oil the sauce pan then put half of shallot and a clove of garlic then put beef stock red current jelly and red wine, reduce it finished with a bit of cream
  2. - Use a pot of water boil half beetroot and half potato until it soft after that drain out water and blend turn to a puree, seasoning finished with a bit of cream
  3. -Oil the saute pan sear the seasoned venison then put it in the oven until the right temperature(55๐C) let the meat rest a bit before cut
  4. -oil the wok put some butter then put washed spinach seasoning and put some nutmeg
  5. -plate it all up
November 2013

This recipe is a personal recipe added by Krittin and has not been tested or endorsed by MyRecipes.

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