Ingredients Jump to Instructions ↓

  1. 1 lemons

  2. 1 pinches salt

  3. 3 drops olive oil

  4. 1 pinches sugar

  5. 1 tsp clarified butter , (ghee)

  6. 1 small shallots , finely chopped

  7. 1 cloves garlic , crushed

  8. 200 g raw beetroot

  9. 100 ml fresh vegetable or chicken stock

  10. 1 tsp chopped dill

  11. 1 tbsp unsalted butter

  12. 2 venison fillets , about 200g each, trimmed

Instructions Jump to Ingredients ↑

  1. Roast venison fillet on beetroot and dill pilaff with crisp lemon Method 1. First prepare the crisp lemon. Peel the lemon, using a peeler, and shred the peel. Bring a pan of water to the boil and drop in the lemon peel. Boil for 3 minutes, drain on kitchen paper. While still hot, sprinkle with pinch of salt, a few drops of olive oil and sugar.

  2. Mix well and leave to dry completely, until crisp. This can be done overnight and the peel stored in an airtight container.

  3. Preheat the oven to 150C/gas 2. Place the clarified butter in a casserole dish with the shallot and garlic. Cook gently without colouring for 3-4 minutes. Add the minced raw beetroot and stock; bring to boil then cover tightly with foil and bake in the oven for 25 minutes.

  4. Remove the beetroot from the oven (keeping the oven on) add the dill and butter, and season with salt and freshly ground pepper.

  5. Meanwhile, heat an ovenproof, heavy-based frying pan with the olive oil. Season the venison fillet with salt and freshly ground pepper and fry until well coloured on all sides.

  6. Transfer the venison to a warm oven for 6 minutes. Remove and allow to rest in a warm place for around 5 minutes. Slice the venison and serve on a bed of beetroot, sprinkled with the crisp lemon.


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