Venison, Black Pudding and Beetroot

Essential Cuisine

Essential Cuisine

Standard Supplier 1st August 2016
Essential Cuisine

Essential Cuisine

Standard Supplier

Venison, Black Pudding and Beetroot

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison, Black Pudding and Beetroot recipe a try for yourself? Main course cooked by Chris Ormshaw during the Greater Manchester Heat of the North West Young Chef Competition 2016


  • - 100g per portion of Venison loin
  • - 20g Black pudding (diced)
  • - 500g Black pudding (puree)
  • - 100ml Chicken Stock
  • - 20g Smoking chips
  • - 25g Beetroot (golden)
  • - Pickling liquor
  • - 2 red beetroot
  • - 400ml Beetroot juice
  • - 80ml Balsamic vinegar
  • - 2 egg yolks
  • - 300ml Rapeseed oil
  • - 2 Baby Piccolo parsnip
  • - Thyme
  • - 5g Unsalted butter
  • - 2 Beetroot leaves
  • For Venison Sauce
  • - 1 onion
  • - 1 carrot
  • - Half bulb of garlic
  • - 100g Button mushrooms
  • - Half bottle of red wine
  • - 300ml Chicken Stock
  • - 300ml Veal Stock


1. Take loin off the saddle, trim fat and portion to size.
2. Pan fry in hot pan, add thyme, butter and garlic and cook in oven for 3 minutes, rest and carve in to two pieces.
3. Dice black pudding in 2cm size and deep fry at 180 degrees for 30 seconds or until crispy on the outside and season with salt.
4. For black pudding puree – Bring Chicken Stock to the boil, add the black pudding and cook for a few minutes until soft, blitz until smooth in thermomix and add salt to taste, pass and chill.
5. For smoked beetroot – Heat smoking chips in a gastro until smoking, then add red beetroot and cover. 6. Cook in oven at 200 degrees for 1 hour.
7. Once cooked, peel beetroot and cut out with a parisienne scoop. (Coat with emulsion when serving.)
8. For beetroot emulsion – Reduce balsamic vinegar and beetroot juice by 2/3 and then chill.
9. In thermomix blitz egg yolks and beetroot liquor slowly adding the rapeseed oil until it is all emulsified, add salt to taste.
10. Blow torch the parsnips until blackened then cut in half, cook in foaming butter for around 1 minute or until soft, finish with salt.
11. Slice golden beetroot on mandolin and cut out with a cuter (2 pound coin size), place in vac bag with pickling liquor and compress.
12. For venison sauce – Roast the venison saddle in oven for 30 minutes, fry off the onion, carrot, garlic and mushroom then add the roasted venison saddle.
13. Once heavily roasted, deglaze with red wine, reduce, then add the Chicken Stock, reduce by half, then repeat for Veal Stock – pass off the sauce and finish with salt to taste.
14. Wilt the leaves in foaming butter for 10 seconds and finish with salt.

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