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Main course by Het Roode Koper

Rosé roasted venison loin, braised neck stew, potato gnocchi, peanut cream, marinated blackberry, red baby beet and chicory. Recipe for 10 people.By Dennis van den Beld of Het Roode Koper*.

Ingredients

4units.itemsCardamom pods
1units.itemsvenison neck meat
oil and butter

oil and butter
1units.itemsvenison loin

10units.itemsWhite peppercorns
1units.itemssprig of rosemary
5gSalt
1units.itemsthyme sprig
1units.itemsBay leaf
1lbasic jus

200groasted peanuts
2Milk

85gSugar
2Vinegar

2units.itemsLemons
Butter
10units.itemschicory head

5Beet juice
1units.itemssplash of white wine
mini beets
1Mustard

10units.itemsBlackberries
2Sweet and sour
2beetroot juice

24gmelted butter with 3 strands of saffron
260gPotatoes
50gFlour
40gEgg yolk

raw chicory leaves
Sweet and sour
cut-out beetroot

Preparation

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked.
  3. Take out the cooked meat and roll it in plastic wrap.
  4. Strain the jus and let the cardamom infuse in it.
  5. Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  6. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  7. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  8. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  9. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  10. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  11. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  12. Cut them in half and set aside.
  13. Cut the remaining 6 blackberries in half and set aside.
  14. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  15. Add the saffron butter to the egg yolk.
  16. Add the flour and make a nice batter. Form even balls from the batter.
  17. Gently press them with a fork and blanch until cooked.
  18. Plate the dish: put a swipe of peanut cream on the plate.
  19. Place the meat on top and arrange the other ingredients around it.
  20. Add the sweet and sour chicory and beet as the final touch.
  21. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison off the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Combine and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Remove the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse. , Cut the saddle of venison from the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Cook the peanuts for the peanut cream until completely translucent and blend until perfectly smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the hearts in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet liquid and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison off the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.

  1. Mix and blend the ingredients for brining the neck meat and place the meat in it. Let it brine for 24 hours.
  2. Remove the meat, sear it, and poach it in the brine jus for 2 to 4 hours until cooked. , Take out the cooked meat and roll it in plastic wrap. , Strain the jus and let the cardamom infuse in it. , Cut the saddle of venison off the bone. Sear the saddle and cook it for about 23 minutes in dry air in an oven at 79 degrees Celsius.
  3. Boil the peanuts for the peanut cream until they are completely translucent and blend them until smooth.
  4. For the sweet and sour, bring the sugar and vinegar to a boil together. Remove the pan from the heat and cool the sweet and sour mixture.
  5. Remove the outer leaves of the chicory and set them aside. Cook the cores in water, butter, and lemon juice.
  6. For the baby beets, bring the beet juice with the mustard and white wine to a boil.
  7. Add the beets and cook them until done. Peel them and store them in the cooking liquid.
  8. Marinate 4 blackberries in a mixture of 2 tablespoons beet juice and 2 tablespoons sweet and sour.
  9. Cut them in half and set aside. , Cut the remaining 6 blackberries in half and set aside.
  10. For the potato gnocchi, cook the potatoes in their skins. Peel and mash them with a potato ricer.
  11. Add the saffron butter to the egg yolk. , Add the flour and make a nice batter. Form even balls from the batter.
  12. Gently press them with a fork and blanch until cooked.
  13. Plate the dish: put a swipe of peanut cream on the plate.
  14. Place the meat on top and arrange the other ingredients around it.
  15. Add the sweet and sour chicory and beet as the final touch.
  16. Finally, spoon a little bit of jus over the top.