> Recipes > Venison loin

Loin of venison with soy glazed baby beets and roasted turnip purée

Loin of venison with soy glazed baby beets and roasted turnip purée

Loin of venison with soy glazed baby beets and roasted turnip purée

PT2H

Why not try?

1
Start by searing off the venison fillet in a hot pan with a little vegetable oil. Season with sea salt and set aside. This will be cooked to medium rare when required
  • 4 Unknown ingredient
  • sea salt
  • vegetable oil
2
For the baby beetroots, add to a pan and cover with salted water. Bring to a simmer and cook until tender. To avoid staining, cook the beetroots in separate pans
  • 4 baby red beetroots
  • 4 baby golden beetroots
  • 4 baby candy beetroots
  • 4 baby white beetroots
3
Once cooked, refresh in iced water and gently peel off the outer skin by hand. Heat the soy sauce and sugar in a small pan. Add a tablespoon of the venison sauce and bring to the boil, add the beetroots and coat in the sauce to glaze. Set aside in a warm place
  • 20ml of soy sauce
  • 35g of caster sugar
  • venison jus
4
For the turnip purée, place a heavy based saucepan over a medium heat. Melt the butter and once hot add the diced turnips and sugar. Cook until the turnips are soft and slightly coloured
  • 125g of butter
  • 500g of turnip
  • 100g of caster sugar
5
Add the cream and milk and bring to the boil. Remove from the heat and blend until smooth. Pass through a fine strainer and set aside
  • 300ml of whole milk
  • 300ml of double cream
6
Preheat the oven to 180˚C/gas mark 4. Place the venison on an oven tray and roast for 4-6 minutes until pink in the middle. Remove and allow to rest for 3-4 minutes
7
Before serving, reheat another 200ml of the venison sauce with the garlic flowers/capers
  • venison jus
  • 25g of wild garlic
8
To serve, smear the turnip purée across each plate and lay some sliced venison upon it. Arrange the beetroots next to venison and drizzle with the garlic caper jus. Serve immediately

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

Venison loin

Glazed beetroot

Turnip purée

Comments ()

Loin of venison with soy glazed baby beets and roasted turnip purée

 
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...
...   ...