Summer Buck with Gastrique Sauce, Beetroot and Berries
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Gastrotools
Recipes from professionals
Summer food hardly gets better than when summer buck is on the table. Here it is accompanied by pickled blackberries, beetroot and new onions as well as a gastrique sauce. Outside the summer season, you can of course use any other venison fillet. If you are unsure how the meat should feel when cooked pink, you can use a meat thermometer. The core temperature should read 56 degrees.
Optionally enjoy the dish with mashed potatoes.
Servings
: 4
servings
Ingredients
0.5
dl
apple cider vinegar
0.5
dl
sugar
0.5
dl
water
100
g
blackberries
2
beetroots, large oblong
olive oil
2
new onions
5
sprigs
rosemary
5
sprigs
thyme
butter for frying
2
cloves
garlic
800
g
venison fillet
red lingonberry for garnish
salt and pepper
2
cloves
garlic
3
shallots
2
bay leaves
2
star anise
250
g
honey
2.5
dl
apple cider vinegar
1.8
l
game or veal stock
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Instructions
Summer Buck
Step 1/5
Bring apple cider vinegar, sugar and water to a boil until the sugar is dissolved. Pour the liquid over the berries and let them infuse while you prepare the rest.
Step 2/5
Boil the beetroots in lightly salted water until tender. Peel the skin off and halve them lengthwise. Toss them in olive oil and season with salt and pepper.
Step 3/5
Cut the tops and bottoms off the new onions, boil them in lightly salted water together with half of the herbs until tender but still with a bit of bite. Halve them and fry them on the cut side in butter in a pan until they take on color.
Step 4/5
Lightly crush the unpeeled garlic cloves and trim the venison fillet of tendons and membranes. Season with salt and pepper.
Step 5/5
Melt a good amount of butter in a pan and add garlic and the rest of the herbs. Brown the venison fillet on both sides, reduce the heat and continue cooking until it is cooked pink. Let it rest for about 10 minutes.
Gastrique Sauce
Step 1/5
Peel and roughly chop shallots and garlic.
Step 2/5
Put them in a pot together with bay leaves, star anise and honey. Bring the pot's contents to a boil and let it simmer while stirring until it gets a deep golden color.
Step 3/5
Add the vinegar and reduce it to half.
Step 4/5
Now add the stock and reduce the sauce until it has an almost syrup-like consistency.
Step 5/5
Strain the sauce and season with salt and pepper.
Plating
Step 1/2
Cut the venison fillet into nice pieces and arrange them on a plate together with beetroots, onions, blackberries and gastrique sauce. Garnish with red lingonberry.
Step 2/2
Optionally enjoy the dish with mashed potatoes.
