Salt baked beetroot
2 Raw purple beetroot (skin on washed )
Maldon sea salt
Wild mushrooms fricassé
100g of wild mushrooms
15g of shallots finely diced
A pinch of chives
1tsp of venison sauce (see below for recipe)
200g of venison bones roasted
1 white onion diced
1 carrot peeled and diced
1tsp of juniper berries
50g of brandy
250g of red wine.
150g of button mushrooms sliced
250g of chicken stock
250g of veal stock or beef stock.
30g of red currant jelly.
1 Maris Piper potato
2 sprigs of thyme
1 garlic clove
100g of butter
100g of water.
Begin by making the venison sauce. Start by roasting the venison bones in a sauce pan with a little vegetable oil and roast until the bones begin to brown once the bones are browned off and the juniper onions and carrots and button mushrooms and roast for a further 10 minutes until the vegetables brown.
Next deglaze the pan with the brandy and red wine and reduce the alcohol by half. Now add all of the remaining ingredients bring to the boil and simmer for 2 hours Reduce the sauce and reserve till later.
In the meantime prepare the salt baked beetroots, take the raw beetroot coat each beet with olive oil and sprinkle the Maldon sea salt all over the beets and wrap in tin foil and bake in the oven for around 1 hour or until soft when pierced with a knife. Once cooked peel while still warm and cut into pieces.
To make the fondants peel the potato and slice into 2inch pieces and using a metal ring cut out a circle of the potato. Place the butter into a frying pan with a tablespoon of oil and once it browns place the potato fondants in the pan with the garlic and the thyme sprigs and roast in the butter until browned on both sides on coloured add the water and place in a hot oven for 20 mins or until tender and soft.
Next season the venison loin thoroughly with salt and pan fry in a really hot pan, add a knob of butter and the ground juniper and black pepper and baste the vension with the foaming butter. Once the venison has browned place in a hot oven for around 8 minutes then take out and rest for a further 8 minutes . While the venison is resting heat up another frying pan and add a teaspoon of oil and fry the wild mushrooms once roasted add the chives and chopped shallot and the venison sauce and cook until the mushrooms are soft.
To serve heat up the beetroots and pommes fondants in the oven and slice the venison loin and lather on the venison sauce and enjoy.