> Recipes > Venison loin

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

PT2H15M

Why not try?

1
Preheat the oven to 200°C/gas mark 6
2
First make the smoked beetroot. Place 2 handfuls of smoking chips in a deep metal tray and light with a blowtorch
  • wood chips
3
Working quickly, place a piece of foil on top of the wood chips to extinguish the flames, place the beetroot on top and cover the tray with foil so that no smoke can escape
  • 1 large beetroot
4
Transfer the tray to the oven and cook for 90 minutes. Leave to cool before cutting into 8 small pieces
5
Make the sauce by roasting the venison bones until golden brown (in the same oven as the beetroot)
  • 500g of venison bones, and trimmings
6
In a deep saucepan, fry the venison trimming until caramelised then add the vegetables and allow to colour. Add the bones and chicken stock and simmer gently for 1 hour. Meanwhile, place the gin into a small saucepan with the juniper berries and orange zest and reduce by half
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 100g of button mushrooms, roughly chopped
  • 200ml of gin
  • 10 juniper berries
  • 1 orange, segmented
  • 1l chicken stock
7
Pass the sauce and gin through fine sieves and mix together in a clean saucepan. Reduce to sauce consistency and reserve
8
Preheat a water bath to 92°C
9
Peel and wash the salsify then cut into 4 batons, approximately 11.5cm in length. Place in a vacuum bag with the bay leaf, a pinch of salt and a dash of pomace oil
  • 2 batons of salsify
  • 1 bay leaf
  • pomace oil
  • salt
10
Cook in a water bath at for 25-30 minutes, then plunge into iced water and reserve. Reheat just before serving
11
To make the black pudding purée, reduce the vinegar to a syrup and add the Madeira and port. Reduce by half and add the chicken stock and black pudding
  • 15ml of Cabernet Sauvignon vinegar
  • 25ml of Madeira
  • 100ml of ruby port
  • 70g of chicken stock
  • 200g of black pudding
12
Transfer everything to a blender and blitz until smooth. Pass through a fine sieve and keep warm
13
For the beetroot emulsion, add the vinegar to the reduced beetroot juice and reduce everything in a saucepan to 60ml. Allow to cool
  • 80ml of Cabernet Sauvignon vinegar
  • 400ml of beetroot juice, reduced to 100ml
14
Place the egg yolks and reduction in a blender and begin to blend at a medium speed, slowly pouring in the oil until emulsified. Season to taste
  • 2 egg yolks
  • 300ml of sunflower oil
  • salt
  • pepper
15
Sauté the girolles in a little oil and season with salt
  • 100g of girolles, cleaned
  • salt
16
Preheat the oven to 200°C/gas mark 7
17
Season the version loin and heat a frying pan over a high heat. Add the oil and sear on all sides until coloured. Transfer to the oven for 2 minutes, turn and cook for a further minute. Rest for 5 minutes
  • 1 roe deer loin, weighing 600g, trimmed and cut into 4
  • oil
  • salt
18
To plate, drag swipes of black pudding purée across the plate and drizzle around the beetroot emulsion. Carve the venison and add to the plate with the girolles and scarlet kale. Finish with the venison sauce
  • scarlet kale, 8 leaves

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Roe deer loin

Smoked beetroot

Venison sauce

Salsify

Black pudding purée

Beetroot emulsion

To plate

Comments ()

Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...