toodle.

Smoked Roasted Loin of Venison with Beetroot Tarte Tatin

Home-smoked venison fillets served with savory beetroot tartes tatins, finished with a red wine reduction and crème fraîche.

DinnerGourmetVenisonBeetrootSmoked
Estimated Nutrition
Calories
1245.6
kcal / serving
4982.4 kcal total
Carbs
70.5g
per serving
281.8 g total
Fat
82.8g
per serving
331.2 g total
Protein
54.7g
per serving
218.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
For caramel
500
g
Puff Pastry
All butter, rolled to 5mm thick
CondimentsSauces
10
ml
Redcurrant Jelly
Approximately 2 tsp
Dairy
75
g
Butter
Divided for sauce and venison
25
g
Butter
For beetroot pans
200
g
Crème Fraîche
To serve
Liquids
200
ml
Red Wine
300
ml
Beef Stock
Reduced
Meat
800
g
Venison Fillet
Fully trimmed
NutsSeeds
1
1
Salt
For seasoning
1
1
Black Pepper
Freshly ground, for seasoning
1
sprig
Thyme
Leaves picked
OilsFats
60
ml
Olive Oil
Divided use
Vegetables
1
piece
Banana Shallot
Finely diced
10
piece
Baby Beetroot
Cooked and halved

Method

1
2
3
4
5
6
7
8
9
10
11
12
13