Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify
- Main
- Challenging
- 4
- 2 hours 15 minutes
PT2H15M
Michael Wignall's roe deer recipe is a stunning mix of earthy, sweet and smoky autumnal flavours, comprised of a heady mix of black pudding, beetroot, girolles and salsify.
Ingredients
Roe deer loin
- 1 roe deer loin , weighing 600g, trimmed and cut into 4
- oil
- salt
Smoked beetroot
- 1 large beetroot
- wood chips
Venison sauce
- 500g of venison bones , and trimmings
- 1 carrot , roughly chopped
- 1 onion , roughly chopped
- 100g of button mushrooms , roughly chopped
- 1l chicken stock
- 200ml of gin
- 10 juniper berries
- 1 orange , segmented
Salsify
- 2 batons of salsify
- 1 bay leaf
- pomace oil (1)
- salt
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
- 400ml of beetroot juice , reduced to 100ml
- 80ml of Cabernet Sauvignon vinegar
- 2 egg yolks
- 300ml of sunflower oil
- salt
- pepper
To plate
- 100g of girolles , cleaned
- scarlet kale , 8 leaves
- oil
- salt
Equipment
- Blowtorch
- Sous vide equipment
- Blender
Method
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
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 (1)
- 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
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
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Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify
