500g aged venison loin
24 baby bulls-blood beetroots
400ml beetroot juice
40 elderberries (if unavailable 8
blackberries can be used)
10ml rapeseed oil
50ml sherry vinegar
100ml double cream
8 beetroot or baby chard leaves
This is a classic Devonshire Arms dish. Wild estate Venison is teamed with the hotel’s garden grown beetroot and foraged berries. It also features a classic Sauce Grand Veneur (Huntsman’s Sauce). Almost everything on this plate comes from within a mile radius of the Burlington restaurant, depending upon where the deer roam!
Start by preparing the venison – remove any sinews, roll tightly in cling film and chill in the fridge (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.
Next, take the baby beetroots, place them in a pan and cover with water. Add 1 tsp of salt, 1tsp of sugar and 40ml of the sherry vinegar, bring the pan to the boil then simmer until the beetroots are tender. Allow them to cool slightly in the water, then remove.
To peel the beetroots, use a pair of gloves and rub the skins, and they will slide off but the beetroot will keep its natural shape.
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 smooth, note you may need slightly more or less depending on the size of the beets. Once your purée is smooth, keep in a warm place.
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. Next, stir the elderberries into the dressing.
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. Place the venison in a pre-heated oven at 190°C for 4 minutes, then turn and give it another 4 minutes on the opposite side.
Remove the venison from the oven add a knob of butter to the pan and let it melt and start to foam. Then baste the venison for a further 1 minute, remove from the pan and rest for around 10 minutes. Meanwhile, sauté the beetroot leaves off in a little foaming butter, then season.
To dress the plate, start with a few dots of the beetroot purée, add the warmed baby beetroot, carve the venison into four pieces and finish with the beetroot leaves, the beetroot and elderberry dressing.