VENISON, BEETROOT and DRIED CHERRY at 2 Michelin star restaurant CREATE in The Netherlands

Executive Chef Guido Braeken of the two-star restaurant Create, situated within the Van Oys Maastricht Retreat in the Netherlands, offers an excellent demonstration of modern European game preparation. This dish showcases venison paired with beetroot, dried cherry, pistachio, and an intriguing purple curry. For professional kitchens, the composition provides a masterclass in how to balance bold game meat with sharp fruit, earthy roots, and complex spice profiles without overwhelming the core ingredient.\n\n## Balancing Game with Warm Spice and Acid\nVenison requires careful accompaniment to offset its lean, iron-rich profile. Braeken achieves balance by deploying beetroot to establish an earthy baseline. The addition of dried cherry introduces a concentrated, tart acidity that cuts directly through the deep flavour of the venison loin, cleansing the palate between bites.\n\nThe most distinctive element of this plate is the integration of purple curry. Rather than relying solely on traditional classic game sauces or red wine reductions, introducing warm, aromatic spices provides a fragrant undertone that enhances the natural sweetness of both the beetroot and the cherries. When working with purple curry blends in a professional kitchen, chefs must balance the spice ratios carefully. The goal is to provide a warming backdrop that bridges the gap between the game and the fruit, rather than masking the clean, distinct flavour of the venison itself.\n\n## Executing Textural Contrast on the Pass\nA successful modern game dish relies as much on structural contrast as it does on flavour harmony. Braeken uses pistachio to introduce a necessary fatty crunch, contrasting the tender, yield-to-the-knife texture of perfectly roasted venison.\n\nWhen executing this dish under high-pressure service conditions, consistency in preparation is paramount. The dried cherries must be processed to ensure they are pleasant to chew, while the beetroot elements require fine execution to ensure a smooth mouthfeel. Precise temperature control remains the primary challenge when serving venison. Because the meat is exceptionally lean, it must be cooked accurately and rested thoroughly to retain its juices before slicing. Coordinating the pass to ensure the venison rests perfectly while the delicate garnishes and warm purées are plated is key to delivering this dish successfully.