- 8 venison loin cutlets
- 2 sticks salsify
- 1 medium cooked beetroot
- 1 raw candied beetroot
- 12 baby onions
- 200g smoked pancetta (cut into lardons)
- ½ bunch parsley, picked leaves
- 2 sprigs thyme
- 1 bay leaf
- ¼ bottle port
- ½ bottle good red wine
- 1 tbsp green peppercorns
- 1 tbsp sugar
- Pinch salt
- Knob of butter
- 1 tbsp redcurrant jelly
- 1 seaweed sheet
- Parsley oil
Peel onions and salsify.
Gently fry off the bacon in a little oil.
Add the onions and the salsify, then add the port and the red wine. Add the sugar, redcurrant jelly, thyme, bay leaf and a pinch of salt.
Cover and simmer on a low heat for 15-20 minutes until all is tender, then add the cooked beetroot.
Pan fry the venison for three minutes on each side. Glaze with butter, then rest.
Add the peppercorns to the glaze, and dress the port and wine glazed vegetables on the plate. Finish with butter.
Dip seaweed sheet in water then deep fry at 190˚c until crispy. Season.
Place the carved venison on the plate and top with the seaweed, parsley, parsley oil, thinly sliced beetroot and some of the vegetable glaze.