Medallions of Venison Loin with Beetroot and Horseradish Mousse

For the medallions of venison loin, cut evenly sized medallions from the filet, season with salt and pepper and sear in a grill pan (add a few sprigs of rosemary) on both sides for about 4 minutes.

Remove from the pan, wrap in aluminum foil and let rest in the oven at 80 °C for another 3 minutes.

For the beetroot and horseradish mousse, chop the beet into small cubes.

Sauté the very finely chopped shallot in hot butter until translucent (the butter should not turn brown).

Add the beet.

Season with salt, pepper and a little sugar.

Then deglaze with white wine and reduce.

Pour in the whipping cream, bring to a gentle boil, add the horseradish and puree everything finely in a blender.

Season if necessary.

Before serving, whip up well with a hand blender.

Place a mirror of the foam on a warmed plate and place the medallions on top.

Preparation Tip:

It goes very well with Schupfnudeln.

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