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ecipes<br />
GRILLED<br />
VENISON<br />
WITH RED<br />
SALADS<br />
beets and black trumpet mushrooms<br />
Serves 4<br />
4 large red beetroots<br />
500 ml walnut purée<br />
4 venison fillet steaks<br />
Mixed red salad leaves (raddichio, treviso, etc)<br />
Walnut oil<br />
Juniper berries<br />
Black trumpet mushrooms<br />
The day before, boil the beetroot until tender, peel the<br />
skin and dry over night at 60 C in the oven. Place<br />
straight into the freezer.<br />
Clean the mushrooms under cold water and remove the<br />
hard bottom parts. Wash the red salad. Slice the frozen<br />
beetroots on a slicing machine or with a sharp knife into<br />
paper thin sheets.<br />
Grill the venison fillets on the grill at a very high heat<br />
until rare, and slice thinly.<br />
Saute the mushrooms on a medium heat until their water<br />
content is reduced and creams around them.<br />
On four plates, arrange the walnut purée at the bottom,<br />
then arrange the red beetroots, red salad, mushrooms<br />
and venison slices on different layers.<br />
Sprinkle with walnut oil and crushed juniper berries and<br />
serve.
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