Fermented beetroot
- Beetroots
- Salt
- 3 shallots diced
- 2 garlic bulbs grated
- 2g rosemary/3g thyme
- 75g chopped Alsace bacon
- 470g grated fermented beetroot
- 5 chopped juniper berries
- 50g salted butter
- 80g red wine sauce
Venison loin, fermented beetroot, confit parsnip, date
Ricki Weston
18th December 2023
Venison loin, fermented beetroot, confit parsnip, date
90 min
Whatley Manor
Ingredients
Beetroot ketchup
- 1 litre beetroot juice
- 20g agar agar
Beetroot jelly for dipping
- 100g beetroot juice
- 1g agar
- ½ gelatine
Date puree
- 1kg dried pitted dates
- 8 granny smith apples
- 1.2 litres red wine vinegar
- 800g soft brown sugar
- 1tsp ground nutmeg
- 1 tsp ground all spice
Black pudding
- 600g amber ale
- 450g white wine vinegar
- 200g sugar
- 8 diced shallots
- 6 grated garlic
- 150g diced back fat
- 400g diced bacon
- 200g porridge oats
- 4 grated apples
- 185g dried pigs blood
- Mixed spice
- Salt
- Pepper
- 80g amber ale at the end
Potato leaves
- Potatoes
Beetroot mix
- 100g yeast flakes
- 25g malt vinegar powder
- 12.5g szechaun pepper
Venison ragu
- 10 roscoff onion
- 335g shitake mushrooms
- 9 garlic cloves
- 300g streaky bacon
- 250g butter
- 2kg minced venison
- 300g tomato paste
- 335g RWJ
- 1 bottle red wine
- 100g xo
- 2 tblspn tom paste
- 80g pedro vinegar
- 45g soy sauce5g rosemary/thyme
- 120g ketchup
Venison sauce
- 5kg venison bones and trim
- 24 shallots
- 500g sliced button mushroom
- ½ bulb garlic
- 150g brandy
- 500g madeira
- 750g red wine Malbec
- 2kg chicken stock
- 2kg reduced veal stock
- 5 bay leaves
- ½ thyme
- Aromats – juniper (1 tsp), bay leaf, thyme, Szechuan pepper (1tsp)
Suet pastry
- 185g self raising flour
- 125gb beef suet
- 1 tsp baking powder
- 225g cold water
Method
Fermented beetroot
Peel beetroots and weigh with 2% salt. Vac pack and leave for 2 weeks
Cook down bacon before adding shallots, garlic and herbs in the butter
Add the beetroot and cook out till liquor is gone.
Finish with sauce and cook down again.
Season with salt and beetroot ketchup
Beetroot ketchup
Bring to a boil and set.
Blitz and season with pedro vinegar
Beetroot jelly for dipping
Dip 4 times from frozen
Date puree
Cook all ingredients together and cook down slowly until all glazed and reduced.
Blitz and pass.
Black pudding
Sweat off bacon and back fat, before adding shallot, garlic, sugar, apples
Cook down until soft, then deglaze with ale, and reduce
Add vinegar and oats, then reduce again until thick
Season with mixed spice, salt , pepper
Once cool mix in the blood and roll
Steam for 18 minutes
Potato leaves
Stamp out potato sheets with cutter
Deep fry until golden (5 seconds), then shape up the side of a bowl
Dust with beetroot mix
Beetroot mix
Blend altogether till a powder
Venison loin
Cook at 52c for 35 minutes with ½ bay leaf, butter and thyme
Brush with maltose glaze and finish on BBQ
Venison sauce
Aromats – juniper (1 tsp), bay leaf, thyme, Szechuan pepper (1tsp)
Suet pastry
Mix altogether by hand before rolling out.
Fill with 15g venison ragu
Bake at 175c for 14 minutes
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