Roasted Venison Medallions with Beetroot

Ingredients

• 650 g beetroot (5 beetroot pieces)
• Salt
• 2 shallots
• 3 tbsp olive oil
• 1 tbsp honey
• 250 ml red wine
• 125 g yogurt butter
• Pepper
• 0.5 lemon
• 800 g venison medallions (with cleaned bones)
• 2 sprigs Rosemary
• 2 stems sage
• 1 sprig thyme
• 2 Garlic cloves
• 100 g small onions (3 small onions)

Instructions

1. 1.

   Wash the beetroot and simmer in salted water covered at medium heat for about 50 minutes until tender.

2. 2.

   Drain the beetroot, let it cool slightly, then peel off the skin. (If necessary, wear gloves to avoid staining.)

3. 3.

   Cut the beetroot into strips and set aside.

4. 4.

   Peel the shallots and finely dice them. In a pot, sauté in 1 tbsp oil until translucent. Add honey.

5. 5.

   Deglaze with red wine and reduce over medium heat until syrupy. Let cool.

6. 6.

   Whisk the butter in a bowl until fluffy. Slowly fold in the wine reduction. Season with salt and pepper. Squeeze some lemon juice into the mixture to lightly flavor the butter, then set aside.

7. 7.

   Season the venison medallions with salt and pepper.

8. 8.

   Wash, dry, and roughly chop rosemary, sage, and thyme. Press the garlic cloves with their skins slightly to release aroma.

9. 9.

   Heat 1 tbsp oil in a pan and sear the venison medallions on both sides.

10. 10.

    Add the herbs and garlic, sauté briefly.

11. 11.

    Transfer everything onto a baking sheet and roast in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) on the middle rack for 12 minutes.

12. 12.

    Meanwhile, peel and finely dice the onions. Sauté in the remaining oil until translucent. Add the beetroot strips and heat for 4–5 minutes. Season with salt, pepper, and a splash of lemon juice. Slice the venison into pieces and serve with beetroot and red‑wine butter.