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Tareq Taylor's Nordic Cookery

Deer, onion purée and beetroot

Tareq Taylor's Nordic Cookery

Tareq Taylor's Nordic Cookery

BBC Lifestyle

Ingredients

Deer:

• 700g fallow deer fillet
• 1 tsp butter
• salt and pepper
• 2 apples

Onion purée:

• 4 banana shallots
• 2 tbsp butter
• 2 tbsp water
• salt

Beetroot:

• 400g cooked and peeled beetroots
• 2 cloves garlic
• 2 large sprigs fresh thyme
• 1 tbsp butter
• 1 tbsp virgin rapeseed oil
• salt and pepper

To serve:

• rose hips, beach mustard and sea buckthorn, to garnish

Preparation method

Deer:

  1. Trim all tendons off the meat. Cook in butter in a hot pan until medium-rare. Season with salt and pepper. Let the meat rest for 10-15 minutes before serving. Cut the apples in large pieces and sear on one side in the pan together with meat.

Onion purée:

  1. Peel the shallots and chop down. Place them in a pot with the butter, water and a pinch of salt. Cook on low heat under a lid until the onions are soft. Mix into a smooth purée with a hand blender. Salt to taste.

Beetroot:

  1. Cut the beetroots in big chunky pieces and peel the garlic. Fry in a hot pan with the thyme, butter and rapeseed oil for 2-3 minutes, stirring continuously. Season to taste.

To serve:

  1. Garnish with rose hips, beach mustard and sea buckthorn.