Deer Steak with Bean Puree and Beet Salad

The prey at the market yesterday was rich - among other things I shot a nice compact deer back steak. And there’s still some from the beet action the day before - enough to add to a salad. a couple of giant beans soaked and cooked the day before set an accent.

Dinner for One:

1 venison loin steak

I put it in the oven at 80°, brushed with butter. It stays there for at least an hour, after 30 minutes I cover it a little with aluminum. To serve, it is then quickly seared very hot for a few seconds on each side.

1 handful of jumbo beans, cooked and mashed 3-4 mini artichokes Piment d’Espelette Fleur de Sel

I mix together and keep warm until everything is ready. The beans are cooked with thyme and garlic and only salted afterwards. I chop up the artichokes a bit.

1 medium beet, cooked 1 tbsp grated horseradish 1 tbsp raspberry vinegar pepper salt

I cook the beet in its skin and add a little caraway seeds. So it gets the right taste without the caraway later annoying. Then peel and roughly grate. Rubber gloves are helpful. The raspberry vinegar gives exactly the fruity note that the horseradish (and the game) needs.

Decoration: 1 sprig of thyme Rose hips sweet and sour

and arrange everything together on the preheated plate. Enjoy your meal!

Next time I would add a potato to the bean puree.

deer steak, puree of white beans, grated beetroot salad