Grilled Venison loin with lightly truffled sweet potato puree and beetroot relish.
Serves 4
Ingredients:
1kg venison loin
2 large beetroot
3 large sweet potato
1/2 a teaspoon crushed garlic
1/2 a bunch fresh oregano
20ml red wine vinegar
30g caster sugar
1/4 red onion
30ml olive oil
1/2 teaspoon fresh horseradish
1/2 a lemon
1 bunch broccollini
10 drops truffle oil
cracked black pepper
sea salt
Method:
This is a great dish, relativly easy to prepare but looks visually stunning on the plate and is a great winter warmer food. We will start by roasting the sweet potato and the beetroots as this can take up to 90 minutes depending on the size of the vegetables. Wrap the sweet potatos and beetroots in alfoil and put them in an oven tray, place them into an oven preheated to 200 degrees and cook for 30 minutes, after the initial 30 minutes, every 15 minutes prick them with a skewer to check if they are cooked. When the skewer easily passes through them, remove from the oven and allow to cool. When they have cooled, remove the alfoil, then rub them with your hands and the skins should easily slide off, discard the skin. Using the coarse side on a grater, grate all of the beetroot into a medium sized mixing bowl. Now pour the vinegar in and also add the sugar and half of the olive oil. Finely slice the red onion and add it to the beetroot along with some salt and pepper, the juice from the lemon and the fresh horseradish. Check the flavour of the relish, you may need a little more sugar or vinegar depending on the size of the beets used. Put the relish in the fridge while the rest of the meal is prepared. Cut the venison into 4 even sized pieces and put them in a small mixing bowl with the rest of the olive oil, the crushed garlic, salt and pepper. Roughly chop the fresh oregano and tip it onto the venison, give it all a good mix and leave it to marinade for an hour or so. Take the sweet potato (which should have the peel rubbed off it) and put it into a blender with a little salt and pepper and the truffle oil, blend it until smooth, Taste the puree to check if it needs more truffle oil (this will depend on the size of the sweet potatos and your). Get a pot of water boiling on to the stove and get a grill pan heated to a high heat. Place the marinaded venison on the hot grill pan and let it sear for about 3 minutes, then turn it over, now place the pan into the oven at 220 degrees for a further 5-12 minutes depending on how you like your venison cooked. put your broccollini into the boiling water and cook it for 3 minutes or until the stem starts to soften, then remove from the water and spritz with a small amount of olive oil and sea salt. To present the dish, reheat the puree in the microwave and place a good sized dollop in the middle of each plate, let the venison rest for 4 minutes after it comes out of the oven, then slice it on an angle into 2-3 slices for each person. Place the broccollini on top of the puree then fan the venison over it. Put a heaped tablespoon of the beetroot relish on the very top of the venison and scatter some of the juice from the relish around the plate. A small rosemary sprig or few leaves of oregano will really set the whole dish off.
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