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Prep time. 2 hours +
Cooking time. 2 hours +
Ingredients
For the salted cocoa tuile biscuits
300g/10oz cocoa nibs (often sold as grue de cacao, available from online suppliers)
5g sea salt
300g/10oz caster sugar
100ml/3½fl oz liquid glucose (available in the baking aisles of larger supermarkets)
250g/9oz butter
100ml/3½fl oz milk
5g pectin
For the braised red cabbage
1 orange, zest and juice
10-12 black peppercorns
10-12 cloves
10-12 whole star anise
1 cinnamon stick
100g/3½oz demerara sugar
200g/7oz redcurrant jelly
50ml/2fl oz red wine vinegar
375ml/13fl oz red wine
1 large red cabbage, shredded
For the venison
1 long saddle of Roe Deer, well hung
6-12 thin slices smoked streaky bacon
50g/20z butter
For the red wine marinade
1 carrot, chopped
1 onion, chopped
1 head garlic, cloves peeled, roughly chopped
1 sprig thyme
1 stick celery, roughly chopped
1 leek, roughly chopped
12 black peppercorns
12 cloves
12 juniper berries
750ml/1¼ pints red wine
For the beetroot
6 large beetroot, peeled
5 litres/9 pints water
1 sprig thyme
1 head garlic
750ml/1¼ pints red wine vinegar
5 bay leaves
10-12 black peppercorns
375g/13oz caster sugar
100g/3½ oz salt
For the salsify
6 salsify, peeled and placed in acidulated water (to prevent browning)
1 litre/1 pint 15fl oz brown chicken stock
1 sprig thyme
3 garlic cloves
6 black peppercorns
3 bay leaves
salt, to taste
caster sugar, to taste
For the poached blackberries
110g/4oz caster sugar
110g/4fl oz water
150g/5oz blackberries
For the blackberry purée
500g/1lb 2oz blackberries
150g/5oz caster sugar
½ lemon, juice only
500g/1lb 2oz beetroot trimmings (reserved from the beetroot, see above)
For the sauce
100g/3½oz butter
500g/1lb 2oz venison bones, chopped
50g/2oz onion, chopped
50g/2oz carrot, chopped
12 juniper berries
2 sprigs thyme
2 bay leaves
500ml/18fl oz red wine marinade (from reserved venison marinade, above)
1 litre/1 pint 15fl oz brown chicken stock
50g/2oz good-quality plain chocolate, minimum 70% cocoa solids, finely grated
50ml/2fl oz crème de mûre (wild blackberry liqueur)
Method
1. For the salted cocoa tuile biscuits, preheat the oven to 175C/350F/Gas 3½.Mix the cocoa nibs and salt together in a large mixing bowl. Place the sugar, liquid glucose, butter and milk into a saucepan over a medium heat and bring to the boil.
2. Add the pectin and increase the temperature of the liquid until it reaches 102C on a sugar thermometer.
3. When the liquid has reached the correct temperature, pour it onto the cocoa and salt mixture. Mix well to form a soft dough. Place the dough between two sheets of silicone paper and, using a rolling pin, roll the dough out as thinly as possible. Place onto a baking sheet and remove the top layer of silicone paper.
4. Bake in the preheated oven for 10-12 minutes, or until crisp.
5. Set aside to cool completely, then break the tuile biscuit into rough pieces. (NB: The biscuits can be made 1-2 days ahead and stored in an airtight container.)
6. For the braised red cabbage, place all the cabbage ingredients into a large non-reactive saucepan over a medium heat. Bring to the boil then reduce the heat and simmer gently for 2-3 hours, or until the cabbage is soft and the liquid has reduced in volume to a sauce consistency.
7. For the venison, ask your butcher to remove the long strap loins from the saddle and to trim off all excesinew. Ask for the remaining carcass to be chopped. Reserve for the sauce (see below).
8. For the red wine marinade, combine all the red wine marinade ingredients in a glass or ceramic bowl large enough to hold the venison. Add the venison loins, cover and set aside to marinate for one hour. When the venison has marinated, remove the loins and and pat dry with kitchen paper, reserving the marinade. Wrap the marinated venison loins in the streaky bacon slices.
9. Heat a frying fan over a medium heat. Add the butter and, when foaming, add the wrapped venison loins. Fry for 10-12 minutes, turning frequently, until the loins are browned all over. Remove from the pan and set aside to rest. Keep warm.
10. For the beetroot, place the beetroot into a large non-reactive pan with the remaining beetroot ingredients.
11. Heat over a high heat until just simmering, then reduce the heat and simmer gently for about one hour, or until the beetroot are tender.
12. When the beetroot are tender, remove them from the pan, reserving the cooking liquid. Using a small melon baller, scoop the beetroot into small balls.
13. Set aside both the reserved cooking liquid and the beetroot balls and beetroot trimmings.
14. For the salsify, place the peeled, drained salsify into a saucepan with all the remaining salsify ingredients and bring to a simmer. Heat over a medium heat until just boiling, then reduce the heat and simmer until the salsify are tender, about 12-15 minutes.
15. Remove the salsify from the pan using a slotted spoon and reserve 1 litre/1pt 15fl oz of the cooking liquid. Set aside.
16. For the poached blackberries, place the sugar and water into a saucepan over a medium ht. Heat, stirring continuously, until the sugar has dissolved and the the mixture is just simmering.
17. Add the 150g/5oz blackberries and poach gently for 2-3 minutes, or until soft and warm.Remove with a slotted spoon and set aside.
18. For the beetroot and blackberry purée place the 500g/1lb 2oz of blackberries into a non-reactive pan over a medium heat with the sugar and lemon juice. Cook until the blackberries just begin to break dow about 5-6 minutes.
19. Place the cooked blackberries into a food processor with the reserved cooked beetroot trimmings and blend until smooth. Pass the mixture through a fine sieve into a bowl and set aside.
20. For the sauce, heat a sauté pan until hot. Add the butter and venison bones and cook, stirring, until the bones are golden-brown.
21. Add the carrot, onion, juniper, thyme and bay leaves and cook, stirring occasionally, for a further five minutes. Sieve the bones and vegetables into a large saucepan or stockpot, spooning off any excess fat.
22. Meanwhile, simmer the reserved red wine marinade in a saucepan for 20-25 minutes, or until the volume of liquid has reduced by two-thirds. Add the reduced marinade and the stock to the pan with the browned vegetables and bones in it. Heat over a medium heat and simmer gently, skimming any scum from the surface, for 40-45 minutes, or until the liquid has reduced to a sauce consistency.
23. Pass the sauce through a fine sieve and a double-lined muslin cloth into a saucepan. When the sauce has reached the desired consistency, add the chocolate and crème de mûre and stir until the chocolate has melted and the sauce is glossy.
24. Before serving, heat the reserved beetroot cooking liquid in a saucepan over a medium heat and bring to a simmer. Add the beetroot balls and salsify to heat through and glaze.
25. To serve, on a clean rectangular plate, paint a horizontal stripe of the blackcurrant pur&eatec;e along the length of the plate using a pastry brush.
26. Put a chefs' square onto the centre of the plate and fill with a portion of the red cabbage. Remove the square.
27. Carve the vension loin into serving pieces and place three pieces of venison per portion on top of the cabbage.
28. Stand two pieces of the tuile biscuit on both sides of the venison, leaning against the beetroot and salsify. Drizzle the sauce over the venison to finish.
Cooking time. 2 hours +
Ingredients
For the salted cocoa tuile biscuits
300g/10oz cocoa nibs (often sold as grue de cacao, available from online suppliers)
5g sea salt
300g/10oz caster sugar
100ml/3½fl oz liquid glucose (available in the baking aisles of larger supermarkets)
250g/9oz butter
100ml/3½fl oz milk
5g pectin
For the braised red cabbage
1 orange, zest and juice
10-12 black peppercorns
10-12 cloves
10-12 whole star anise
1 cinnamon stick
100g/3½oz demerara sugar
200g/7oz redcurrant jelly
50ml/2fl oz red wine vinegar
375ml/13fl oz red wine
1 large red cabbage, shredded
For the venison
1 long saddle of Roe Deer, well hung
6-12 thin slices smoked streaky bacon
50g/20z butter
For the red wine marinade
1 carrot, chopped
1 onion, chopped
1 head garlic, cloves peeled, roughly chopped
1 sprig thyme
1 stick celery, roughly chopped
1 leek, roughly chopped
12 black peppercorns
12 cloves
12 juniper berries
750ml/1¼ pints red wine
For the beetroot
6 large beetroot, peeled
5 litres/9 pints water
1 sprig thyme
1 head garlic
750ml/1¼ pints red wine vinegar
5 bay leaves
10-12 black peppercorns
375g/13oz caster sugar
100g/3½ oz salt
For the salsify
6 salsify, peeled and placed in acidulated water (to prevent browning)
1 litre/1 pint 15fl oz brown chicken stock
1 sprig thyme
3 garlic cloves
6 black peppercorns
3 bay leaves
salt, to taste
caster sugar, to taste
For the poached blackberries
110g/4oz caster sugar
110g/4fl oz water
150g/5oz blackberries
For the blackberry purée
500g/1lb 2oz blackberries
150g/5oz caster sugar
½ lemon, juice only
500g/1lb 2oz beetroot trimmings (reserved from the beetroot, see above)
For the sauce
100g/3½oz butter
500g/1lb 2oz venison bones, chopped
50g/2oz onion, chopped
50g/2oz carrot, chopped
12 juniper berries
2 sprigs thyme
2 bay leaves
500ml/18fl oz red wine marinade (from reserved venison marinade, above)
1 litre/1 pint 15fl oz brown chicken stock
50g/2oz good-quality plain chocolate, minimum 70% cocoa solids, finely grated
50ml/2fl oz crème de mûre (wild blackberry liqueur)
Method
1. For the salted cocoa tuile biscuits, preheat the oven to 175C/350F/Gas 3½.Mix the cocoa nibs and salt together in a large mixing bowl. Place the sugar, liquid glucose, butter and milk into a saucepan over a medium heat and bring to the boil.
2. Add the pectin and increase the temperature of the liquid until it reaches 102C on a sugar thermometer.
3. When the liquid has reached the correct temperature, pour it onto the cocoa and salt mixture. Mix well to form a soft dough. Place the dough between two sheets of silicone paper and, using a rolling pin, roll the dough out as thinly as possible. Place onto a baking sheet and remove the top layer of silicone paper.
4. Bake in the preheated oven for 10-12 minutes, or until crisp.
5. Set aside to cool completely, then break the tuile biscuit into rough pieces. (NB: The biscuits can be made 1-2 days ahead and stored in an airtight container.)
6. For the braised red cabbage, place all the cabbage ingredients into a large non-reactive saucepan over a medium heat. Bring to the boil then reduce the heat and simmer gently for 2-3 hours, or until the cabbage is soft and the liquid has reduced in volume to a sauce consistency.
7. For the venison, ask your butcher to remove the long strap loins from the saddle and to trim off all excesinew. Ask for the remaining carcass to be chopped. Reserve for the sauce (see below).
8. For the red wine marinade, combine all the red wine marinade ingredients in a glass or ceramic bowl large enough to hold the venison. Add the venison loins, cover and set aside to marinate for one hour. When the venison has marinated, remove the loins and and pat dry with kitchen paper, reserving the marinade. Wrap the marinated venison loins in the streaky bacon slices.
9. Heat a frying fan over a medium heat. Add the butter and, when foaming, add the wrapped venison loins. Fry for 10-12 minutes, turning frequently, until the loins are browned all over. Remove from the pan and set aside to rest. Keep warm.
10. For the beetroot, place the beetroot into a large non-reactive pan with the remaining beetroot ingredients.
11. Heat over a high heat until just simmering, then reduce the heat and simmer gently for about one hour, or until the beetroot are tender.
12. When the beetroot are tender, remove them from the pan, reserving the cooking liquid. Using a small melon baller, scoop the beetroot into small balls.
13. Set aside both the reserved cooking liquid and the beetroot balls and beetroot trimmings.
14. For the salsify, place the peeled, drained salsify into a saucepan with all the remaining salsify ingredients and bring to a simmer. Heat over a medium heat until just boiling, then reduce the heat and simmer until the salsify are tender, about 12-15 minutes.
15. Remove the salsify from the pan using a slotted spoon and reserve 1 litre/1pt 15fl oz of the cooking liquid. Set aside.
16. For the poached blackberries, place the sugar and water into a saucepan over a medium ht. Heat, stirring continuously, until the sugar has dissolved and the the mixture is just simmering.
17. Add the 150g/5oz blackberries and poach gently for 2-3 minutes, or until soft and warm.Remove with a slotted spoon and set aside.
18. For the beetroot and blackberry purée place the 500g/1lb 2oz of blackberries into a non-reactive pan over a medium heat with the sugar and lemon juice. Cook until the blackberries just begin to break dow about 5-6 minutes.
19. Place the cooked blackberries into a food processor with the reserved cooked beetroot trimmings and blend until smooth. Pass the mixture through a fine sieve into a bowl and set aside.
20. For the sauce, heat a sauté pan until hot. Add the butter and venison bones and cook, stirring, until the bones are golden-brown.
21. Add the carrot, onion, juniper, thyme and bay leaves and cook, stirring occasionally, for a further five minutes. Sieve the bones and vegetables into a large saucepan or stockpot, spooning off any excess fat.
22. Meanwhile, simmer the reserved red wine marinade in a saucepan for 20-25 minutes, or until the volume of liquid has reduced by two-thirds. Add the reduced marinade and the stock to the pan with the browned vegetables and bones in it. Heat over a medium heat and simmer gently, skimming any scum from the surface, for 40-45 minutes, or until the liquid has reduced to a sauce consistency.
23. Pass the sauce through a fine sieve and a double-lined muslin cloth into a saucepan. When the sauce has reached the desired consistency, add the chocolate and crème de mûre and stir until the chocolate has melted and the sauce is glossy.
24. Before serving, heat the reserved beetroot cooking liquid in a saucepan over a medium heat and bring to a simmer. Add the beetroot balls and salsify to heat through and glaze.
25. To serve, on a clean rectangular plate, paint a horizontal stripe of the blackcurrant pur&eatec;e along the length of the plate using a pastry brush.
26. Put a chefs' square onto the centre of the plate and fill with a portion of the red cabbage. Remove the square.
27. Carve the vension loin into serving pieces and place three pieces of venison per portion on top of the cabbage.
28. Stand two pieces of the tuile biscuit on both sides of the venison, leaning against the beetroot and salsify. Drizzle the sauce over the venison to finish.
