Venison saddle with homemade seasoning, grilled quince and beetroot

For this festive season, Michelin-starred chef Michel Roth shows you his recipe for venison saddle. Chopping boards at the ready!

Ingredients : serve 4


  • 1.2 kg venison saddle

  • 400 ml venison jus

  • 12 cooked baby beetroots

  • 12 slices of yellow beetroot

  • 12 slices of Chioggia beetroot

  • 50 g butter

  • Olive oil, 1 clove garlic, 1 sprig thyme


Beetroot purée :

  • 200 g beetroot
  • 30 ml sherry vinegar
  • 15 g butter
  • Salt and pepper

Quince :

  • 2 quinces
  • 200 ml vanilla syrup
  • 1 lemon

Quince chutney :

  • 1/2 quince
  • Juice of half a lemon
  • Grated zest of a lemon
  • 1/2 vanilla pod, grated

Beetroot crisp :

  • 1/2 beetroot
  • 50 g flour
  • 50 ml egg white
  • 50 g butter
  • 250 g beetroot powder
  • 1 teaspoon sherry vinegar
  • Salt and pepper

Homemade seasoning :

  • 25 g finely chopped red onion
  • 25 g finely chopped garlic
  • 50 g mixed herbs
  • Grated zest of a lemon
  • Grated zest of an orange

To decorate and serve :

  • Beetroot leaves
  • White frisée leaves

Preparation


1. Venison

Roast the venison on the bone in the oven in a dish with the thyme, crushed clove of garlic and butter at 180 C for 25 minutes.


2 .Beetroot purée 

Place the whole beetroot in foil in the oven and bake at 180 C for 5 hours.

Remove the flesh and blend to a smooth purée.

Season to taste.


3. Quince 

Place the quince with the syrup and lemon in a vacuum-sealed bag and cook in a steamer at 90 C for 45 minutes until tender.


4. Quince chutney

Peel the quince, place in foil and cook in the oven at 180°C for 3 hours.

Remove the flesh and mix with the other ingredients. Set aside


5. Beetroot crisp 

Mix together all the ingredients apart from the flour and beetroot.

Thinly slice the beetroot then coat in the flour and add to the mixture.

Remove excess coating, place on baking parchment and cook in the oven at 130 C for 30 minutes.


6. Homemade seasoning

Blanch the onions and finely chopped garlic in boiling water. Drain well and add the mixed herbs.

Place on baking parchment. Dry overnight in the oven at 60 C.

Remove from oven and add the grated citrus and vanilla scraped from the pod.


7. To serve

Slice the venison medallions, slice the quince and place under the grill, fry the baby beetroot in olive oil. Marinate the beetroot slices in the olive oil, salt and pepper.

Place a line of beetroot purée on one side of a plate. Add the baby beetroot and the beetroot slices. Arrange the venison. Sprinkle with the homemade seasoning.

Finally, add the quince chutney, the grilled quince, the chips, the salad leaves and the venison jus.