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.