Deer Schnuesschen with Beet Cabbage and Horseradish Sour Cream

Rating: 2.0 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Preheat the oven to 200 degrees (convection oven 180 degrees , gas mark 3).

Brush the beet, sprinkle with sea salt, wrap individually in aluminum foil and cook in the heated oven for about 30 minutes. Remove the beets from the stove and cool. Turn down the oven to 160 °C (convection oven 140 °C ).

Parcel the meat and sear on all sides in a frying pan with sunflower oil or other vegetable oil, then remove from the frying pan and place on a tray with a rack.

Crush the pepper in a mortar and mix it with honey. Spread it on the meat and cook it for about 18 minutes (the meat should have a core temperature of about 50 degrees Celsius). Remove the meat and let it rest for a short time wrapped in aluminum foil.

Pour the port wine into a saucepan and boil by about half.

Chop the walnuts and roast them in a frying pan.

Remove the peel from the cooked beet and grate coarsely. Remove the skin from the shallots and dice finely. Remove peel from apple, core and finely dice. In a frying pan with duck lard, sauté the shallots. Add apple cubes, sauté briefly and add beet. Mix with the reduced port wine, season with apple cider vinegar, walnut oil, sea salt and freshly ground pepper.

Grate some fresh horseradish and mix with sour cream or crème fraiche.

Arrange the beet cabbage on the plate using a ring.

Sprinkle the walnuts on top.

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