Deer, Onions & Beetroot


Serves 4



  • 700 g fallow deer fillet
  • 1 tsp. butter
  • Salt and pepper
  • 2 apples

How to do it

Trim all tendons off the meat. Cook in butter in a hot pan until medium rare. Salt and pepper to taste. Let the meat rest for ten to fifteen minutes before serving.
Cut the apples in large pieces and sear on one side in the pan together with meat.



  • Onion purée
  • 4 banana shallots
  • 2 tbsp. butter
  • Pinch of salt
  • 2 tbsp. water

How to do it

Peel the onions and chop down. Place all ingredients in a pot and cook on low heat under lid until the onions are soft. Use a hand blender and mix into a smooth puree.
Salt to taste.



  • 400 g cooked and peeled beetroots
  • 2 big twigs fresh thyme
  • 2 cloves garlic
  • 1 tbsp. butter
  • 1 tbsp. virgin rapeseed oil
  • Salt and pepper

How to do it

Cut the beetroots in big chunky pieces. Peel the garlic. Combine all ingredients in a hot pan and fry while stirring for two to three minutes. Salt and pepper to taste.

Serve the meat with onion puree, apples and beetroots. Garnish with rosehips, beach mustard and sea buckthorn.


This recipe was made as part of the North Sealand episode.