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


First published in 2015
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Roe deer loin

Smoked beetroot

Venison sauce


Black pudding purée

  • 200g of black pudding
  • 15ml of Cabernet Sauvignon vinegar
  • 25ml of Madeira
  • 70g of chicken stock
  • 100ml of ruby port

Beetroot emulsion

To plate

Preheat the oven to 200°C/gas mark 6
First make the smoked beetroot. Place 2 handfuls of smoking chips in a deep metal tray and light with a blowtorch
  • wood chips
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
Transfer the tray to the oven and cook for 90 minutes. Leave to cool before cutting into 8 small pieces
Make the sauce by roasting the venison bones until golden brown (in the same oven as the beetroot)
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
Pass the sauce and gin through fine sieves and mix together in a clean saucepan. Reduce to sauce consistency and reserve
Preheat a water bath to 92°C
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
Cook in a water bath at for 25-30 minutes, then plunge into iced water and reserve. Reheat just before serving
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
Transfer everything to a blender and blitz until smooth. Pass through a fine sieve and keep warm
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
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
Sauté the girolles in a little oil and season with salt
Preheat the oven to 200°C/gas mark 7
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
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
First published in 2015
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