Pistachio-crusted venison chops with potatoes and beetroot gel

Preparation	1 h
Difficulty	Medium
Game	Deer
Calories	500 - 600
Activity	M 54’; W 73’
People	4
Wine pairing	Cabernet Franc

Ingredients

For the venison:
N 4 pairs of venison chops
Pistachio crumbs (to taste)

For the potatoes:
N 8 medium-small potatoes
N 1 sprig of rosemary
Salt (to taste)

For the beetroot gel:
ML 100 beetroot juice
G 2.5 agar-agar

*580 kcal

For each hour of running at a medium-low speed (8 km/h), the average calorie expenditure is 8 kcal × kg × h. To burn the 580 kcal contained in this recipe, an average of 73 minutes is required for a woman (average weight of 60 kg) and 54 minutes for a man (average weight of 80 kg).

Preparation

Peel the potatoes, cut them into wedges and blanch them for 8 minutes. Season with salt and rosemary, then roast in the oven at 180°C (350°F) for 35–40 minutes, until golden brown.
Prepare the beetroot gel by extracting the juice (using a juicer or by blending and straining cooked beetroot). Heat the juice with the agar-agar, bring to a boil and simmer for 3 minutes. Chill in the refrigerator for 30–40 minutes, then blend until smooth.
Trim the venison chops by cleaning the bone, then coat the meat with chopped pistachios. Bake at 180°C (350°F) for 15–20 minutes, or until the internal temperature reaches 56–58°C (133–136°F) for medium-rare.
To serve, spread the beetroot gel on the plate, arrange the venison chops alongside it and add the roasted potatoes. If desired, garnish with a few pickled beetroot slices for a fresh contrast.

Pistachio-crusted venison chops with potatoes and beetroot gel

Ingredients

Preparation

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