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