Preparation
Prepare a venison carré and cut them in pieces. Bind them with some string and brown them in a large pan with some olive oil. Put into the oven at about 190° for 4 minutes. Take out of the oven, take the string off and cut them in two.
For the beetroot
Use only the leaves of the beetroot, boil it for a short while in a casserole full of salt water. Make them become cooler in a bowl full of ice and water.
Pine-seeds pesto
Toast the pine-seeds in a pan. Whisk them and add some parmesan cheese, a bit of cream and salt.
Blueberry sauce
After having mashed the blueberries, add them to some venison sauce (obtained while cooking the rest of the venison) and make it become thicker.
Arrangement of the dish
Place the beetroot with some olive oil in the shape of a circle. Place the pieces of venison and make a curve line with the pine-seeds pesto. Add the blueberry sauce and some blueberries. |
