Venison Fillet with Potato Casserole and Beetroot Sauce

Ingredients

• 600 g firm-frying potatoes
• 1 tbsp butter
• 250 ml Whipping Cream
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp shredded cheese (e.g., Gruyère)
• 200 g beetroot
• 1 tbsp butter
• a splash red wine
• 1 tbsp red wine vinegar
• 1 tbsp currant jam
• 600 g venison fillet
• 2 tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• 150 ml game stock
• 0.5 tsp cornstarch
• ground allspice
• 400 g savoy cabbage
• 1 Shallot
• 2 tbsp butter
• Salt
• nutmeg

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   For the gratin, peel, wash and dry the potatoes. Slice very thinly or use a mandoline and layer evenly in a greased baking dish (about 15x15 cm). Peel and finely chop the garlic, then grate it into salt. Bring the cream to a boil and season with salt, pepper and nutmeg. Pour over the potatoes so they are just covered. Sprinkle with cheese and bake for about 30 minutes.

3. 3.

   Peel and dice the beetroot. In hot butter sauté briefly, then deglaze with red wine and vinegar. Cover and simmer gently for about 20 minutes. Add a little water if needed. Stir in the jam and puree the sauce finely. Season with salt.

4. 4.

   Reduce the oven temperature to 140°C.

5. 5.

   Wash, dry and pat the venison fillet. Sear all sides in hot oil. Salt, pepper and finish cooking on a rack (under a fat pan) with the gratin for about 10 minutes. Deglaze the drippings with stock and reduce slightly. Mix cornstarch with 1 tbsp cold water and stir into the sauce to thicken. Season with salt, pepper and allspice.

6. 6.

   Wash, trim and cut the savoy cabbage into strips. Peel and finely chop the shallot; sauté briefly in hot butter with the cabbage. Season with salt and nutmeg, add a little water, cover and steam for about 8 minutes, then season to taste.

7. 7.

   Remove the meat and gratin from the oven. Let the meat rest briefly, slice and arrange on a bed of savoy cabbage on plates. Place the portioned gratin beside it and drizzle with stock and beetroot sauce. Serve separately any remaining sauce.