Mark Elvin, Head Chef Elveden Courtyard, Elveden Estate
This starter is based on produce from the Elveden Estate, beautiful Venison, carrots and potatoes are paired with earthy beetroot, tangy blackberries and a crunch from the hazelnuts.
Serves 2
Prep time 30 mins
260g Venison Loin – Trimmed
Beetroot
3 Baby Beetroot
300ml Orange Juice
1 Sprig Thyme
2 Star Anise
Place the beetroot in the orange juice with thyme and star anise and simmer until tender. Peel the skin off and put the beetroot aside.
6 Blackberries – to garnish
8 Blanched Hazelnut – Crushed
Confit Potato
1 Medium Potato – Cut into discs
3 Garlic Cloves – Crushed
1 Sprig Rosemary – Chopped
500g Beef Dripping
Peel the potato and use a pastry cutter, cut into small discs, place in small pan and colour both sides. Add beef dripping, garlic and rosemary. On a low heat cook until the potato is soft and cooked. Leave to cool in pan.
Carrot Ketchup
3 Medium Carrots – Peeled and grated
1/2 White Onion – small dice
250g Apple Juice
150g water
30g Maple Syrup
22g Apple Cider Vinegar
2g Smoked Paprika
2g Cumin
2g Nutmeg
2g Cinnamon
Add all ingredients to a pan and simmer for 25 minutes. When the carrots are soft, place in a blender and blitz until smooth. Add salt to taste.
Tip – For thicker ketchup reduce more in the pan. Can be served warm or cold.
Venison – 6 mins 190 degrees
Get a frying pan hot and drizzle with rapeseed oil. Place the venison in the pan. And sear on all sides. Season well with salt and pepper. Add the cooked beetroot to the same pan.
Place in oven for 8 mins.
Remove from the oven and set aside to rest for 10 minutes.
Slice the venison in half. Place the potato and beetroot on the plate and garnish with the ketchup, blackberries and crushed hazelnuts.
Enjoy!
