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

Ingredients

Fresh Meat

  • 4 venison loins, each weighing 190g
  • venison jus
  • venison jus

Fruit & Vegetables

  • 25g of wild garlic, flower/capers only
  • 4 baby red beetroots
  • 4 baby golden beetroots
  • 4 baby candy beetroots
  • 4 baby white beetroots
  • 500g of turnip, peeled and diced

Store Cupboard

  • sea salt
  • 20ml of soy sauce
  • 35g of caster sugar
  • 100g of caster sugar

Oils & Vinegars

  • vegetable oil

Dairy

  • 125g of butter
  • 300ml of whole milk
  • 300ml of double cream