Up next in the Wild and Game specials series…
To celebrate The Wild Duck’s new Wild and Game special, we thought you’d like to give it a go yourself. Speaking to Head Chef Dom Hewitt he tells us that ‘at this time of year, we are lucky enough to have an abundant supply of fresh local game, currently using partridge, venison and pheasant alongside local Gloucester Old Spot pork from Butts Farm just up the road and kid reared at Dartland Farm. This enables us to keep up the links with the local farming community’.
With this in mind, we wanted to share our passion for top quality ingredients and the recipe behind his Venison carpaccio with beetroot and horseradish dish. Give it a go and upload your creation onto social media using the #WildAndGame.
Ingredients (serves 4)
1 piece venison loin ( allow 100g per peron raw weight – top tip? Get your butcher to bone and trim this for you)
250ml red wine
4 juniper berries
4 black peppercorns
½ red onion sliced
1 bunch baby red beetroots
1 bunch baby golden beetroots
1 candy beetroot
1 stick fresh horseradish
Freshly chopped parsley
Good quality olive oil
Salt and pepper
A few rocket leaves
Firstly marinade your venison in the red wine, red onion, crushed juniper berries and peppercorns, cover and reserve in the fridge for 2-4 hours.
While this is marinading, wash and trim the beetroots, place them in a pan of water with some garlic, thyme, rosemary, bay and salt, and boil for roughly 1 hour, until the knife goes in without resistance. Remove from the water, cool, peel with rubber gloves on by simply slipping the skins off. Once peeled, cut in quarters length ways and put to one side. Then take the candy beetroot, peel, slice as thinly as you can and then gut once more into neat batons.
Remove from liquid, season well with salt and pepper, and in a hot pan sear to a deep golden brown all over. Remove from the pan, reserve to one side to cool, then tightly wrap in cling film in the fridge.
To serve, remove the venison from the fridge, slice as thinly as you can with a very sharp carving knife and place on the plate creating one nice presentation layer.
Next, take your beetroots, toss in olive oil, lemon juice, salt, pepper and parsley and arrange over the venison. Then, with a micro-plane, grate fresh horseradish all over the plate, then finish with a few rocket leaves and serve.
A fresh, delicious seasonal starter or light lunch with a potato & watercress salad on the side.