prep time: cooking time:
40 min 2 hrs
ingredients:
venison steak
handful of baby carrots
spinach
1 tbs butter
1 small shallot finely chopped
pinch of sugar
for the sauce:
gravy
juniper berries
red currant jam
red wine
for the gratin:
4 medium sized potato
2 beetroot
200 ml cream
salt,pepper,thyme,garlic
grated cheese(optional)
cooking method:
The gratin should be made the day before,or at least 2-3 hrs before as it needs time to cool and pressed.
Boil the beetroot in salty water for about 1 hr,until soft.Let it cool and slice thinly with the raw potato.Grease with butter a deep oven tray and make layers of potato and beetroot.Heat up the cream in a pan,add salt,pepper,garlic and thyme and simmer for a few minutes then pout over the potato-beetroot.Your gratin should be 3/4 covered with the cream,add grated cheese on top if you like,then cover with baking paper then with thin foil.Bake it for about 1 hr on 180C.Let it cool,take off the foil but leave the baking paper,then place a weight on top to press it down and cool in the fridge for 2-3 hrs at least.
For the sauce make your gravy with red wine and juniper berries,and when its all boiled together at the end add the red currant jam.Later when your steaks are done,use the meat jus into your sauce too.
Season your steak with salt and pepper,grill it as you like.In the mean time cut your gratin into portions and heat them up in the oven for 10-15 min.
Boil the carrots for 5 min then add them to a pan with some butter,season with salt pepper and add some sugar,simmer for 2 min.In another pan melt some butter,add the shallots,saute for a few min then add the spinach,season with salt,pepper and blanch for about 1 min.
Slice your steaks,serve it hot with the sauce on the meat,or on the side.
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