Smoked venison loin with beetroot from the embers
Preparation time: 70 minutes
- Wash the beet, pat dry and place on an A4 sheet of silver foil. Season with oil and salt and wrap. Cover with embers and cook for one to one and a half hours. Then remove the burnt skin and cut the beet into slices or cubes.
- Remove as much of the silver skin as possible from the venison loin, season with salt and leave to rest for 15 minutes. Brown all over on the grill over a direct heat for about one minute. Then smoulder over an indirect heat at 130 degrees Celsius in a closed grill for 12 to 15 minutes.
- Remove the peel from the oranges, cut into pieces and roast on the grill over a direct heat. Fry the peppers in a pan in a little butter for 6 to 7 minutes; they should still be a little crunchy.
- Now spread the yogurt on the plate, arrange the individual ingredients on top and finish with olive oil, mint leaves and coarsely ground pepper.
