Loin of venison with soy glazed baby beets and roasted turnip purée


First published in 2015
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Venison loin

Glazed beetroot

Turnip purée

  • 500g of turnip, peeled and diced
  • 125g of butter
  • 100g of caster sugar
  • 300ml of whole milk
  • 300ml of double cream
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
  • sea salt
  • vegetable oil
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
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
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
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
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
First published in 2015
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