Pickline liquor
| 100 g | Sugar |
| 100 ml | White wine vinegar (Main) |
| 200 ml | Water |
Remaining ingredients
| 2 punnets | Blueberries |
| 1 | Baby beetroot, thinly sliced (as many as you like) |
| 2 | Eggs, whisked |
| 1 | Salt |
| 6 | Beetroot, large, 4 red, 2 golden colour |
| 1 | Horopito seasoning, organic |
| 1 | Sea salt, (Maldon) |
| 1 | Canola oil |
| 1 | Venison glaze, (veal) |
| 120 g | Venison, (large lion) |
| 1 | Butter |
| 1 | Thyme |
| 1 | Garlic |
To serve
| 1 | Black pudding, (blood pudding) |
| 1 | Raddichio |
| 1 | Microgreens, (Bull's blood) |
Directions
- Prepare the pickling liquor by placing all ingredients in a saucepan and heating until the sugar is dissolved.
- To make the pickled beetroot, refresh the thinly sliced baby beetroots in ice water. An hour before you need them, cover with pickling liquor and refrigerate until needed.
- Prepare the pickled blueberries by placing the berries and the pickling liquor together into a saucepan and gently heating on a very low heat.
- Remove pickled blueberries from the heat when the blueberries start to blister. Pour into a container, cover and set aside at room temperature.
- Pre heat oven to 180 degC. Using whisked egg whites, make a thick paste with table salt.
- Cover two of the red beets and yellow beets in the salt mixture to form a crust and bake for 2 hours.
- Carefully crack the crust of one of the beetroots to check that they are tender and then peel the beetroots with a knife.
- Cut the yellow beets into wedges and reserve. Peel and dice the red beets.
- Juice the other two large red beetroots through an electric juicer and strain.
- Place the diced red beets into a saucepan with the beetroot juice and cook down until quite dry.
- Allow to cool a little then blend to a puree with a little of the blueberry pickling liquor then pass through a fine sieve and set aside.
- Using a mortar and pestle, grind together equal quantities of the Maldon sea salt and organic horopito and set aside.
- Re-heat some veal glaze, add a punnet of blueberries and add a little pickling liquor, allow the blueberries to break down until the consistency is jam-like.
- Pass through a fine sieve and set aside.
- Trim the venison loin of sinew, dry off excess blood and bring the meat up to room temperature.
- Preheat oven to 160 degC with a tray set up with a cake rack.
- Heat a heavy pan to medium hot and season the venison all over with the sea salt and horopito. Add some canola oil to the pan and carefully sear the venison all over.
- Transfer the venison to the oven rack and roast the venison until the internal temperature reaches 45 degrees, using a digital thermometer. Remove and rest in a warm place.
- Reheat the pan and add a little butter, thyme and garlic. Allow the butter to brown, add some more seasoning and glaze the meat.
- Carve the venison. To serve, gently pan fry slices of blood pudding.
- Spoon some beetroot puree on to the plate, place the carved meat down, followed by a wedge of golden beetroot and the blood pudding.
- Dress with the pickled beet disks and pickled blueberries. Add some refreshed radicchio and some bull's blood micros.
- Finish with the blueberry sauce and season with horopito salt.