Roebuck fillet with beetroot, kiwi berry and foie gras

Main course | Difficult

Roebuck fillet with beetroot, kiwi berry and foie gras


    • Roebuck fillet (80 g pp)
    • 2 kiwi berries (red)
    • 1 cooked beetroot
    • 20 g foie gras pate (available from specialist shops)
    • Game stock (available readymade)
    • Raspberry vinegar
    • Fruit pepper Forest Fruit (Verstegen)
    • Hazelnuts


Cook the beetroot in salted water in its skin. Cook until al dente (cooking time depends on size) and at the last minute add a little raspberry vinegar.
Leave to cool in the liquid. When cooled, peel the beetroot and cut into cubes.
Blend the beetroot cubes to a puree with a little sugar and raspberry vinegar and sieve.
Cut the kiwi berries into halves and set aside.
Then cut the foie gras into the desired form.
Finally, season the meat with salt and pepper and sear in a pan with olive oil, then cook for a further five minutes in an oven preheated to 170°C until the meat is medium rare.
Reduce the game stock and a little raspberry vinegar to a thick sauce.
Garnish with some finely chopped hazelnuts.