Ingredients
- 1 loin of sika deer trimmed, and sinew removed
- 1kg Inch cut bone marrow
- 500g baby beetroot
- 200g Hen of the wood mushrooms
- 100g beetroot puree
- 150g Smoked marrow dressing
- Red orache leaves
- 500g Large red Beetroot
- 300 ml Madeira, reduce to a syrup
- 30ml Cabernet sauvignon vinegar
- 500g baby beetroot
- Small bunch of thyme
- 2 garlic cloves peeled
- Rapeseed oil
- Salt
- 200g Hen of the Wood mushrooms
- 250ml White Balsamic Vinegar
- 25g Salt
- 125ml Water
- 10g Sugar
- 40g Diced smoked marrow
- 30ml Venison jus (Brown chicken can be used)
- 15g Tomato seeds
- 8g Finely diced pickled shallot (Pickle from the mushroom)
- 2g Chopped chives
- 2g Chopped dried tomato
- Salt
Method
For the smoked marrow
Soak the bone marrow in iced water for two days.
Remove from bone then brine in a 10% salt solution for two days.
Remove and dry on a towel then smoke for ten minutes. Dice and set aside.
For the beetroot puree
Peel beetroot and thinly slice. Cook in a lidded saucepan with 200ml of water and a pinch of salt until soft and all the water has evaporated.
Blend until smooth and season with the madeira syrup, Cabernet sauvignon vinegar and salt.
For the roast baby beetroot
Lay out a sheet of foil and put the beetroots on top.
Cover with the thyme, garlic and a drizzle of oil. Season with salt.
Wrap the foil around the beetroot and bake at 180c for 40 minutes.
Peel whilst hot and slice into halves.
For the pickled Hen of the Wood mushrooms
Combine all of the ingredients except the mushroom in a saucepan and bring to the boil. Add the mushroom, remove from the heat, and leave to cool.
For the smoked marrow dressing
Warm the smoked marrow in a small pan to release some of the fat then add the tomato seeds, shallot, dried tomato and venison jus then warm. (Don’t boil). Season with salt and add the chives.
Cooking the venison
Season the venison loin with salt. In a very hot frying pan with a neutral oil quickly seal and colour all around the venison then place on a tray and roast at 90c for approximately 15 minutes (50c core temp).
Rest for 8 minutes.
For plating
- In a bowl dress the warm roasted beetroot with the smoked marrow dressing.
- Reheat the Sika deer on a yakitori grill (regular grill is fine).
- Spoon the beetroots onto the plate and garnish with the pickled mushrooms.
- Carve the Sika deer into slices, season and place next to beetroots with a couple of spoons of beetroot puree.
- Garnish with red leaves.
Ingredients
- 1 loin of sika deer trimmed, and sinew removed
- 1kg Inch cut bone marrow
- 500g baby beetroot
- 200g Hen of the wood mushrooms
- 100g beetroot puree
- 150g Smoked marrow dressing
- Red orache leaves
- 500g Large red Beetroot
- 300 ml Madeira, reduce to a syrup
- 30ml Cabernet sauvignon vinegar
- 500g baby beetroot
- Small bunch of thyme
- 2 garlic cloves peeled
- Rapeseed oil
- Salt
- 200g Hen of the Wood mushrooms
- 250ml White Balsamic Vinegar
- 25g Salt
- 125ml Water
- 10g Sugar
- 40g Diced smoked marrow
- 30ml Venison jus (Brown chicken can be used)
- 15g Tomato seeds
- 8g Finely diced pickled shallot (Pickle from the mushroom)
- 2g Chopped chives
- 2g Chopped dried tomato
- Salt
Method
For the smoked marrow
Soak the bone marrow in iced water for two days.
Remove from bone then brine in a 10% salt solution for two days.
Remove and dry on a towel then smoke for ten minutes. Dice and set aside.
For the beetroot puree
Peel beetroot and thinly slice. Cook in a lidded saucepan with 200ml of water and a pinch of salt until soft and all the water has evaporated.
Blend until smooth and season with the madeira syrup, Cabernet sauvignon vinegar and salt.
For the roast baby beetroot
Lay out a sheet of foil and put the beetroots on top.
Cover with the thyme, garlic and a drizzle of oil. Season with salt.
Wrap the foil around the beetroot and bake at 180c for 40 minutes.
Peel whilst hot and slice into halves.
For the pickled Hen of the Wood mushrooms
Combine all of the ingredients except the mushroom in a saucepan and bring to the boil. Add the mushroom, remove from the heat, and leave to cool.
For the smoked marrow dressing
Warm the smoked marrow in a small pan to release some of the fat then add the tomato seeds, shallot, dried tomato and venison jus then warm. (Don’t boil). Season with salt and add the chives.
Cooking the venison
Season the venison loin with salt. In a very hot frying pan with a neutral oil quickly seal and colour all around the venison then place on a tray and roast at 90c for approximately 15 minutes (50c core temp).
Rest for 8 minutes.
For plating
- In a bowl dress the warm roasted beetroot with the smoked marrow dressing.
- Reheat the Sika deer on a yakitori grill (regular grill is fine).
- Spoon the beetroots onto the plate and garnish with the pickled mushrooms.
- Carve the Sika deer into slices, season and place next to beetroots with a couple of spoons of beetroot puree.
- Garnish with red leaves.