RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Beetroot With Tarragon And Vinegar

I love the dramatic striking colour and earthy, sweet taste of beetroot. An organic beetroot, just dug out of the ground is in a world of its own.

This works well as a cleansing salad but is also a good accompaniment for cold, strong tasting meats.

Serves 4

Ingredients

 Beetroot With Tarragon And Vinegar

4-6 Beetroots
2 tbsp white wine vinegar
1 tbsp chopped tarragon
Olive oil

Method

1. Roast the beetroots in the oven at 240°C with their skins on. The best way to do this is to cover the dish tightly with foil and add a little water so they part steam, part roast.

2. When the beetroots are cooked, this should take between 30-40 minutes, (You can test them by inserting a knife or skewer, they should be buttery soft), remove and allow to cool.

3. Slip off the skins, wearing gloves, unless you want pink hands for the next few days.

4. Slice the beetroots into wedges or rounds and dress with plenty of salt and pepper, the vinegar and oil and chopped tarragon. Allow to marinate for 10 minutes or so before serving.

Ingredients to buy

ProductPrice  
Large Organic Vegetable Box 1x Large Organic Vegetable Box
More information...
 £ 20.00    Buy

 
shopby...
Meat, Fish & Game
Fruit & Vegetables
Dairy & Cheese
Bakery & Patisserie
Pantry
Christmas Food
...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.