For 2 portions:

160 g roe deer loin
20 g cucumber
2 egg yolks
1 big beetroot
2 radishes
1 spring onion
30 g cauliflower
1 daikon radish
10 ml olive oil
20 ml red wine vinegar
20 g brown sugar
20 g spicy mayonnaise
salt and pepper
mache lettuce for decoration

First, we need to clean the meat. Remove the membranes and excess fat, cut into small dices and cool it down in the fridge.

Peel the beetroot – it’s definitely better with gloves on – and grate it coarsely. In this recipe, we will only use it for colouring, you can eat the whole thing later. Put it into a pot, add 100 ml of water, vinegar and sugar. Cook for about 3 minutes. Strain the liquid and pour it over the veggies that you want to marinate: we chose radishes and daikon cut into slices. Let them cool down.

Place the egg yolk carefully on some baking paper and smoke them in a suitable container. We have Aladin smoking gun, but there are also other ways, so it depends on you. Repeat at least once more, so that the egg yolks absorb as much smoke as possible.

Cut the cucumber (leave a small piece aside) and spring onion into super thin slices and put them into very cold water: they will twist into nice shapes. Dice the remaining cucumber and daikon. Cut the top cauliflower parts into little “roses”.

Mix the meat with olive oil, season to taste and shape it with a mould. Move the egg yolk slowly on the meat, add salt, veggies and mayonnaise. Decorate with salad leaves (we used mache) and you are ready to serve. Enjoy!

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For 2 portions:

2 pieces of venison saddle on the bone
400 g potatoes
1 onion
20 g basil
100 ml port wine
30 ml cranberry vinegar
50 g tinned cranberries
20 g grated ginger
1 orange
100 g butter
50 g sunflower oil
some micro greens for decoration
salt, pepper

First we peel the potatoes. We don’t need to peel smaller spring potatoes, it is enough to scrape them off a little. But don’t throw out the peels anyway, I add it to the potatoes while cooking. They have a lot of flavor, so you want to keep them. Season with salt.

Peel and finely chop the onion. Heat a small pot until smoking, add the oil, the onion and caramelize it quite well. Don’t be afraid to use a good amount of oil, the potatoes will absorb it and have great taste. Stir occasionally. When nearly finished, add a little water to cook the onion evenly, let it evaporate, then add salt and about 25 g of butter, stir and remove from the heat.

Leave the potatoes in the hot water for a bit more, so they are cooked well. Remember to remove the skins.

Heat a heavy pan, add the seasoned meat and fry it in oil on all sides. After about 5 minutes, remove the meat and add the vinegar. Let it reduce and then pour in the port wine. Don’t try to save money on port, because if it is good you can always sip while cooking. Let it evaporate, then add cranberries.

When the meat is rested, it releases juices. Use them in the sauce it will give it more flavor and it’s really a shame to throw it away.

Add juice of half an orange and grate the zest. Squeeze out the juice from a finely grated ginger, add it to the sauce and season with salt and pepper.

When the sauce is ready, it should be sour, sweet, spicy and salty. Well, it should just burst with flavors! Do not worry this meat can handle it! Finally, strain the potatoes, stir in the onions, add some leaves of basil and season to taste.

To decorate use the zest from oranges, fresh basil and micro greens. Voila! Enjoy!!

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 For 2 portions:

200 g roe deer loin
50 g finely chopped onion
1 clove of garlic
20 g finely chopped pancetta
100 g dried yellow peas
1 Golden Delicious apple
1 red radish
1 carrot
thyme, sage, rosemary, bay leaf
chicken stock
butter
a little bit of lemon

Prepare the sides first, Honza chose simple yellow peas with a little twist. In a saucepan, caramelize the pancetta along with onion and garlic until very brown. Put in the peas and pour over some boiling water (H. uses kettle, because as he says, he doesn’t want to cook peas all day). Add 2 bay leaves and a little stock but do not put in any salt yet. After about 30 minutes the peas should be al dente. Let it cook a bit longer, so that it is soft and finish it with some butter.

Season the meat with salt and pepper. Sear it on all sides, add the herbs, butter and leave it bubbling in the pan. Then pour it over the meat, so that it shines nicely. The roe deer should be rare, we had just a tiny bit, so it came out medium rare. Move the meat on a plate, and if the butter did not burn in the pan, pour it over the meat. Drizzle with a touch of lemon juice.

Cut the carrot into stripes using a vegetable peeler. Cut the red radish into thin slices, drizzle with vinegar – you can use white balsamic vinegar or white wine vinegar (with caution). Add a little coarse salt, and the ingredients soften in a bit. Cut the apple into thin slices and use pastry rings to create desired shapes.

Arrange everything on a plate, add the peas, meat, vegetables, apple and drizzle with juice of butter and lemon. Enjoy!

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