Venison, gentian

Preparation

Cooking the beetroots
Wrap the red and yellow beetroots in foil (en papillote) with a drizzle of olive oil, a sprig of thyme, and a crushed garlic clove. Bake in the oven at 180°C for 2 hours and 30 minutes. Peel the beetroots. Keep the trimmings. Using an apple corer, cut the beetroots into cylinders (to be distributed among the plates). Trim each cylinder to an equal length.

Red beetroot purée
Blend 210 g of red beetroot with the fromage blanc and the fine salt. Keep the purée warm.

Red beetroot sauce
Reduce 1 liter of venison stock by half and degrease it perfectly. Add 200 g of red beetroot trimmings. Blend and pass through a chinois. Add the gentian eau-de-vie and keep warm (never allow it to boil).

Finishing and plating
Cook the fillet in a pan or on a plancha on each side until beautifully caramelized (approximately 2 minutes per side). Let it rest for 8 minutes. Reheat the beetroot cylinders in 2 tablespoons of water and a knob of butter to achieve a nice glaze on the vegetables. Adjust the seasoning.

In a plate, harmoniously arrange the beetroot cylinders and small quenelles of the purée. Pour the sauce without coating the beetroots. Slice the fillet into medallions. Season with Maldon salt and Voatsiperifery pepper. Arrange the medallions on the plate.