A perfect dish for a cold day, Simon Hulstone's venison recipe pairs the meat with beetroot and turnip. If you can't get hold of any venison jus, simply brown off some shallots and garlic, add 1 litre of good quality brown chicken/beef stock and reduce to 200ml, strain and use as advised.
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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
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
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
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
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
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
Before serving, reheat another 200ml of the venison sauce with the garlic flowers/capers
25g of wild garlic
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
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