- 4 deer steaks at room temperature
- 1 lb fresh beet, peeled
- 1 ¼ lb potato with skin, washed
- 8 tablespoons hazelnut or walnut oil*
- 4 tsp tagine spices*
- 1 jar game stock (400 ml)
- 6 shallots, peeled
- 6 sprigs fresh thyme, and extra for garnish
- 2 tsp cornstarch
- 5 tsp Vincotto fig or fig balsam creme*
- 4 fresh figs
- 8 tbsp strawberry chutney & onion*
- 2 Tbsp butter
*All ingredients found in green are products found at Oil & Vinegar
Preheat the oven to 400°F. Mix the tagine herbs with nut oil
and divide in 2 bowls. Cut the potatoes and beets into ¼ inch slices and mix
each in a different bowl with the herb oil mixture. Line two baking sheets with
parchment paper. Place the potato slices on one and the beetroot slices on the
other. Make sure the slices are in one layer and bake for 20 minutes in the
oven until crispy.
Heat the game stock in a saucepan. Add the shallots and
thyme. Let the stock simmer until the shallots are tender and remove them from
the stock. Mix 2 tsp of cornstarch with cold water and stir well. Add the paste
to the stock and let it cook until it thickens slightly into a gravy. Ensure
that the stock remains warm. Also heat the chutney.
Gently halve the shallots and mix with the Vincotto. Then
saute the shallots in a pan until they caramelize. Melt the butter in a pan.
Dab the deer steaks dry with paper towels and fry on both sides about 5 min.
until medium.
Make stacks of the potatoes and beetroot, alternately
interspersed. Serve this along with the steak with chutney, game stock gravy
and caramelized shallots. Garnish with fresh figs.
