1. Start by Preparing the Venison, remove any sinews, roll tightly in cling film and chill in the fridges this will help to keep a more round shape when cooking the Venison, it is best to do this a few hours before cooking for the best results.
2. Next take the baby beetroots, place them in a pan and cover with water add 1 tsp, of salt the same of sugar and 40ml of the sherry vinegar, bring the pan to the boil then simmer until the beetroots are tender, then allow to cool slightly in the water then remove
3. To peel the beetroots, use a pair of gloves and rub the skins, and they will slide off yet the beetroot will keep its natural shape.
4. Now take the Double Cream up to the boil in a clean pan, place 12 of the cooked beetroots into a blender then add just enough of the cream to blend smoot, note you may need slightly more or less depending on the size of the beets. Once your puree in smooth pass and hold in a warm place.
5. To make the dressing take the beetroot juice and reduce it down to 50ml then add the rapeseed oil and a few drops of sherry vinegar then whisk together.
6. Next take the dressing and stir the elderberries into it.
7. Take the venison out of the fridge and bring up to room temperature. Heat a large frying pan with a small amount of oil. Season with sea salt then seal all around the venison loin the place in a preheated oven at 190’c for 4 minutes the turn and give it another 4 on the opposite side. Remove the venison from the oven add a knob of butter, let it melt and start to foam when this happens baste the venison for a further 1 minute, remove from the pan and place on a resting rack for around 10 minutes.
8. Once the venison has rested for around 8 minutes sauté the beetroot leaves of in a little foaming butter then season.
9. To dress the plate start with a few dots of the beetroot puree then add the warmed baby beetroot, then carve the venison into 4 the finish the plate with the beetroot leaves, and finally the beetroot and Elderberry Dressing.