Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify
by Michael Wignall
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Ingredients
Game
1 roe deer loin, weighing 600g, trimmed and cut into 4
Oils & Vinegars
oil
pomace oil (1)
15ml of Cabernet Sauvignon vinegar
80ml of Cabernet Sauvignon vinegar
300ml of sunflower oil
oil
Store Cupboard
salt
1l chicken stock
salt
70g of chicken stock
2 egg yolks
salt
pepper
salt
Fruit & Vegetables
1 large beetroot
1 carrot, roughly chopped
1 onion, roughly chopped
100g of button mushrooms, roughly chopped
10 juniper berries
1 orange, segmented
2 batons of salsify
400ml of beetroot juice, reduced to 100ml
100g of girolles, cleaned
scarlet kale, 8 leaves
Pet Shop
wood chips
Fresh Meat
500g of venison bones, and trimmings
200g of black pudding
Beverages
200ml of gin
25ml of Madeira
100ml of ruby port
Spices & Dried Herbs
1 bay leaf
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