Deer Loin and Pine Walnut Crust with Yellow and Red Beet

Beet Preheat the oven to 68 degrees top-bottom heat.

Coarsely chop walnuts and pine nuts. In a frying pan, melt 2 tbsp sugar, add chopped nuts and caramelize.

Crumble the pumpernickel. Beat 40 g butter briefly with a mixer in a baking bowl, then add the egg yolks and continue beating briefly. Now make a crust with the pumpernickel, beaten butter, white bread crumbs, caramelized walnuts and pine nuts.

Season the meat with salt and pepper, fry briefly on both sides in a frying pan with 1 tbsp vegetable oil and 1 tsp butter. Take it out, put it on an oven rack and cover it with the crust and put it in the preheated oven for about 2 hours.

Soften beet and yellow beet unpeeled in separate pots of water. Soften potatoes as well.

Remove the yellow beets, cool completely, then remove the peel and cut into 8 on-the-spot cubes. Remove the peel from the beet and peel the potatoes and press them through a potato ricer. Melt 40 g of butter and make a puree with the potatoes and beet. Season with sugar, salt, pepper and red wine vinegar.

For the sauce, melt the butter, add the mountain pine and sweat lightly. Add honey and caramelize lightly, then add elderberry juice and boil by about half.

Pour in the game broth and cook for a short time.

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