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Recipes

Venison, Beetroot & Plum by Great British Menu Star Michael Bremner

Ingredients

500g Venison haunch or loin
500g Mixed selection of beetroot
200g Plain flour
100g Table salt
150g Water
5 Plums
1 tbls Castor sugar
2 Medium carrots
150ml Carrot juice
150g Rosehip vinegar
50-100g Malto
100g Picked kale
300ml Stock
50ml Cabernet sauvignon vinegar
Nasturtium leaves

Beetroot-
Mix flour, salt, and water to a dough and roll out to about 1cm thick. Lay the washed beetroot on one half of the dough leaving a 1” edge around the half, fold over the half to cover the beetroot and crimp the edges to seal, put on a suitable tray and bake at 200 degrees for 40 min till tender, peel, slice and hold in a low oven to semi-dehydrate around 100 degrees.

Plums-
Cut plums in half and season with a pinch of salt and the sugar, roast in the oven at 170 Degrees for 8 min.

Pickled rosehip leather-
Blend 4 halves of the cooked plums and the rosehip vinegar to a puree and pass through a sieve into a bowl, add 5 tbls of malto and whisk together, spread out on some parchment paper and put in a low over (100 degrees) for about 40 min.

Carrot wafer
Peel and slice carrots, mix in a pan with the carrot juice and cook till soft and blend, pass through a sieve into a bowl and mix with 5 tbls of Malto + more if needed, spread out thin on some parchment paper and store in a low oven (100 degrees) for around 40 min till crisp.

Kale-
Season the kale with some oil and salt and dry in a oven at 120 degrees for 6-10 min.

Venison –
Heat a pan with some oil and add a knob of butter, when the butter starts to bubble and is fully melted add the seasoned venison, pan fry for about 3min each side, turning and basting along the way, when the meat is well coloured all around remove from the pan and rest, pour out the fat in the pan and add the stock to deglaze the pan add the juice from the plums and a splash of cabernet sauvignon vinegar, add the beetroot to heat through.

To plate-
Start with the sliced plum then pour over the beetroot jus, add the carved venison and season, arrange the carrot wafer, rosehip leather and crispy kale, garnish with the nasturtium leaves and serve.

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