Venison with beetroot, parsnip, and jus with Kampot freeze-dried pepper and cognac by Petr Kunec

Ingredients – roe deer

Ingredients – roasted beetroot

Ingredients – sweet and sour beetroot

  • 20 g colored beetroot (red, pink, yellow)
  • 10 ml white wine vinegar
  • 10 g sugar
  • 5 ml water

Ingredients – beetroot gel

  • 10 ml fresh beetroot juice
  • 1 ml balsamic vinegar
  • 0.3 g Kampot salt
  • 0.3 g gellan
  • 0.3 g xanthan

Ingredients – parsnip purée

  • 50 g parsnip
  • 100 ml milk
  • 20 g butter
  • Kampot salt to taste
  • thyme to taste

Ingredients – jus with Kampot freeze-dried pepper and cognac

  • 200 g game bones
  • 50 ml sunflower oil
  • 50 g shallots
  • 30 g carrot
  • 5 g garlic
  • 3 g thyme
  • 3 × 50 ml red wine
  • 100 g mushrooms
  • Kampot salt to taste
  • freeze-dried Kampot pepper to taste
  • cognac to taste
  • 20 g butter

Procedure

1. Clean the roe deer back and wrap it tightly in cling film to form a cylinder. Then place it in the refrigerator for 2 hours to rest. Unwrap from the film and vacuum seal with 3 ml olive oil and thyme. Cook sous-vide for 20 minutes at 50 °C. 

2. Remove from the bag and sear on a medium-hot pan with a little oil, butter, thyme, and garlic. While searing, baste the meat with foamed butter. Take out of the pan and let the meat rest for 5 minutes on a rack. Slice in half, brush with olive oil, and season with Kampot salt. 

3. Prepare the roasted beetroot. Cover the beetroot completely with sea salt. Bake in the oven at 180 °C until soft. Then peel the beetroot, cut into thicker slices, use a cutter to cut out rounds, place them in a bowl, and pour olive oil over them.

4. Next is the sweet and sour beetroot. Mix water, sugar, vinegar, bring to a boil, and let cool. Cut the beetroot into 3 mm thin slices and use a cutter to cut out rounds. Divide the rounds by color, vacuum pack individually with the prepared brine, and let marinate. 

5. For the beetroot gel, mix all the ingredients, bring them to a boil, and cook for 2 minutes. Strain, let cool, and blend into a smooth gel. 

6. Cut the parsnip into rounds, put them into a pot, pour in milk, season with salt and thyme, and cook until soft. Strain and blend into a smooth puree, adding strained milk as needed. Finally, soften with butter and strain through a fine sieve.

7. The last step is the jus with pepper and cognac. Roast the game bones in the oven at 160 °C for about 45–60 minutes. In sunflower oil, sauté shallots, carrots, garlic, and thyme until browned. Deglaze three times with 50 ml red wine each time, reducing the wine each time. Then add the game bones and top up with game stock or cold water.

8. Bring to a boil, skim off the foam, reduce the heat, and simmer overnight. Strain through a fine sieve, add raw mushrooms cut into slices, and simmer for 20–30 minutes to fully clarify the sauce. Strain again through a fine sieve and soften with butter.

9. Heat the cognac, ignite it, and let the alcohol burn off. Toast the lyophilized Kampot pepper in a dry, hot pan, let cool, and crush in a mortar. Heat the sauce to 40 °C and season to taste with cognac and lyophilized pepper. Let macerate as needed. Strain and the sauce is ready to serve.

 

Enjoy your meal!

Author: Petr Kunc

Back to blog

Share