Roasted Cervena Venison Loin, Beet-Horseradish Macaroon, Spanish Arbequina Olive Oil and Nasturtiums

Adapted by StarChefs.com
June 2011
Yield: 60 Servings

INGREDIENTS:

Pickled Golden Beets
25 baby golden beets
250 grams freshly squeezed orange juice
250 grams rice wine vinegar
Zest of 1 orange
2 sprigs mint
Beet Macaroons
300 grams almond flour
600 grams confectioner’s sugar
150 grams red beet powder
300 grams egg whites
8 grams cream of tartar
1 teaspoon lemon juice
1 pinch salt
140 grams granulated sugar
Horseradish Cream
500 grams Kendall Farms crème fraîche
150 grams fresh horseradish, chopped and finely grated
Coarse salt
Freshly ground black pepper
Arbequina Olive Oil Powder
200 grams Cal Saboi extra virgin olive oil
1½ cups tapioca maltodextrin
Coarse salt
Roasted Cervena Venison Loin
600 grams unsalted butter
10 grams roasted garlic paste
3 grams ground cumin
4 grams Madras curry powder
15 grams cut chives
Zest of 2 oranges
Coarse salt
Freshly ground black pepper
3 Cervena Venison striploins, cleaned of all fat
To Assemble and Serve
Nasturtium leaves and flowers
extra virgin olive oil

METHOD:

For the Pickled Golden Beets:
Roast golden beets until tender, clean and slice ¼ inch thick. Combine orange juice, vinegar, zest and mint; pour over sliced beets and marinate for at least 2 hours.

For the Beet Macaroons:
Preheat the oven to 320ºF. Put the almond flour, confectioner’s sugar and beet powder in a large bowl; mix well; pass through a fine tamis. Put the egg whites, cream of tartar, lemon juice, salt, and 70 grams of the granulated sugar into the bowl of a standing mixer. Mix on speed 3 until soft peaks form, then add the remaining 70 grams of granulated sugar; mix until stiff peaks form. Put the whipped egg whites in a large bowl and fold in the almond flour mixture in 3 stages. Fill a pastry bag fitted with tip with the egg white-almond flour mixture; pipe out onto a half sheet pan lined with a Silpat, making the macaroons each 1 inch in size. Bake for 8 minutes in the oven, rotate the pans and bake for an additional 8 minutes. Cool and store in refrigerator.

For the Horseradish Cream:
In a medium bowl combine the crème fraîche and horseradish and season with salt and pepper. Whip until stiff peaks form, then put in a pastry bag; reserve for service.

For the Arbequina Olive Oil Powder:
Put the olive oil, salt, and tapioca maltodextrin powder in a Robot Coupe; purée together and pass through a tamis to create powder.

For the Roasted Cervena Venison Loin:
Put the butter, garlic, cumin, curry powder, chives, orange zest, salt, and pepper into the bowl of a standing mixer. Mix on speed 1 until flavors are well combined; reserve. Heat a large sauté pan on high heat; season venison loin with salt and pepper; sear until well caramelized on all sides. Turn off heat, add spice butter mixture and fry for 8 minutes or until internal temperature reaches 125°F. Remove from the pan and reserve for service. Slice when ready to serve.

To Assemble and Serve:
Pipe the Horseradish Cream onto center of the Beet Macaroons. Top with nasturtium leaves and flowers, Pickled Golden Beets and Roasted Cervena Venison Loin. Season with sea salt, pepper, and extra virgin olive oil, and put the top on macaroon. Garnish with Arbequina Olive Oil Powder.