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

servings4
2 hours

Ingredients

Venison loin

  • 4 venison loins, each weighing 190g
  • venison jus
  • 25g of wild garlic, flower/capers only
  • sea salt
  • vegetable oil

Glazed beetroot

  • 4 baby red beetroots
  • 4 baby golden beetroots
  • 4 baby candy beetroots
  • 4 baby white beetroots
  • 20ml of soy sauce
  • 35g of caster sugar
  • venison jus

Turnip purée

  • 500g of turnip, peeled and diced
  • 125g of butter
  • 100g of caster sugar
  • 300ml of whole milk
  • 300ml of double cream

Method

1
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 190g pieces of venison loin
  • sea salt
  • vegetable oil
2
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
  • 4 baby red beetroots
  • 4 baby golden beetroots
  • 4 baby candy beetroots
  • 4 baby white beetroots
3
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
  • 20ml of soy sauce
  • 35g of caster sugar
  • venison jus
4
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
  • 125g of butter
  • 500g of turnip
  • 100g of caster sugar
5
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
6
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
7
Before serving, reheat another 200ml of the venison sauce with the garlic flowers/capers
  • venison jus
  • 25g of wild garlic
8
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