Here is a delicious recipe for Roast Venison and Beetroot with Poached Pears from Jason Atherton. It might not be the season for it, but, frankly, it's never a bad choice to get stuck into a succulent portion of venison. It might be quite the time investment - you'll need one hour of prep and an hour and a half of cooking time - but this wonderful recipe will be worth every minute's work. Serves 6.

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Ingredients

For the Roast Venison:

  • 6 x 100g deboned loin of venison
  • 25g of unsalted butter
  • salt and pepper

For the Red Wine Sauce:

  • 1 tbsp of olive oil
  • 1 shallot, sliced
  • 1 clove of garlic, chopped
  • 1 sprig of thyme
  • 1/4 tsp of white peppercorns
  • 1 bay leaf
  • 1 tbsp sherry vinegar
  • 325ml of red wine
  • 400ml of veal stock

For the Roast Beetroot:

  • 600g beetroot
  • 4 tbsp caster sugar
  • 4 sprigs of thyme
  • 4 cloves of garlic, peeled
  • 4 tsp sea salt
  • 1 tbsp sherry vinegar

For the Spiced Honey Sauce:

  • 1/2 tsp lavender
  • 1/2 tsp each coriander and cumin seeds
  • 1/4 tsp Szechuan peppercorns
  • 60ml sherry vinegar
  • 25g unsalted butter
  • 1/2 tsp sea salt
  • 200ml clear honey
  • 1 squeeze of lemon juice

For the Spiced Poached Pears:

  • 1l water
  • 375g caster sugar
  • 1 tbsp lemon juice
  • 5 star anise, lightly crushed
  • 4 sticks of cinnamon
  • 6 pears, peeled and cut into wedges

Continues below

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Method

  • To prepare the beetroot, wash and trim the stalks, then place the beetroot in a saucepan with sugar, thyme, garlic, and vinegar for 45 minutes until the beetroot is tender.
  • Drain, peel, and cut the beetroot into cubes once it’s cool enough to touch.

 

  • For the spiced honey sauce, toast the lavender for a few seconds in a dry hot pan, then add the coriander seeds, cumin and Szechuan peppercorns and toast for a few more seconds.
  • Pour in the sherry vinegar and boil until it’s reduced to a sticky glaze.
  • Add the butter, salt, and honey, and simmer until it has reduced to a syrupy consistency.
  • Strain through a fine sieve, discard the spices, season to taste with lemon juice, and set aside.

 

  • For the red wine sauce, heat the oil in a heavy-based pan until hot and add the venison trimmings — if you have them — and fry them over a medium-high heat until golden brown.
  • Stir in the shallot and garlic, frying for a few minutes until golden, and then add the thyme, peppercorns, and bay leaf.
  • Cool the pan with the sherry vinegar and red wine, then scrape the base to release sediment.
  • Boil the liquid until it has reduced by three-quarters, add the stock, and bring to the boil.
  • Reduce the heat and simmer for 20 minutes.
  • Drain through a fine sieve into a clean pan and boil until it has reduced to a syrup.
  • Reheat before serving.

 

  • To poach the pears, place the water, sugar, lemon juice, and spices into a large pan.
  • Stir in the sugar, bring the syrup to the boil, then add the pears.
  • Cover with dampened baking parchment and simmer for 10 minutes until the pears are tender.
  • Reheat before serving.

 

  • For the venison, heat the butter over a medium heat, then add the venison pieces and sear until golden brown. Keep the meat medium rare.
  • Remove and place in a warm tray to rest for a few minutes while reheating the pears, sauces, and beetroot.
  • Place the beetroot pieces in a frying pan and coat them with three tablespoons of spiced honey.
  • Stir frequently while heating for two minutes.
  • Thickly slice the venison and cover with the beetroot, pears, and red wine sauce.

 

This recipe was devised by Jason Atherton who is a chef at Pollen Street Social and it is included in the ChariTable Bookings Signature Dish recipe book. ChariTable Bookings is a philanthropic restaurant booking platform that raises funds for UK registered charities with no cost to you.

When making a booking through ChariTable Bookings, £1 for every diner will be donated to a charity of your choice. Many well-known restaurants throughout the UK have signed up.