Venison Medallions on Tzatsiki Espuma

Throw the washed and peeled cucumber together with the yogurt and the spices into the blender and puree.Now heat the Tzatsiki-Espuma mass to approx. 60°C and dissolve the gelatine in it (gelatine is softened in cold water beforehand and squeezed out).Now strain the Tzatsiki-Espuma mass through a fine sieve.After seasoning, pour everything into the Whip (siphon, cream bottle) and screw on 3 cream capsules one after the other. Now shake vigorously and then chill. Before serving, shake the tzatsiki espuma again vigorously.Place the finished roasted venison medallions on the tzatsiki.Serve as a side dish parsley potatoes and a small bowl of cranberries to it.

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