Venison with Pear, Beetroot and Yorkshire Parkin Recipe

Ingredients

• 330ml of water
• 155g of sugar
• 340g of honey
• 12g of lemon zest
• 6g of lime zest
• 12g of orange zest
• 220ml of clarified butter
• 340g of T45 flour
• 1.5g of baking powder
• 22g of bicarbonate of soda
• 4g of four-spice, a Middle Eastern blend of pepper, cloves, nutmeg and ginger
• 2g of salt
• 1 dash of olive oil
• 1.5kg venison trimmings
• 2l venison stock
• 1l veal stock
• 750ml of red wine
• 250ml of ruby port
• 5 banana shallots, sliced
• 500g of button mushrooms
• 2 bulbs of garlic
• 5g of thyme
• 1 bay leaf
• 1 star anise
• 10 black peppercorns
• 2 juniper berries
• sherry vinegar to taste
• salt to taste
• 2 golden beetroots
• 15g of thyme leaves, chopped
• 15g of rosemary leaves, chopped
• 480g of strong plain flour
• 210g of table salt
• 4 medium egg whites
• 110ml of water
• 100g of duck fat, to serve
• timut pepper, to garnish
• 1 orange
• 50ml of vegetable oil
• 375g of beetroot, peeled and grated
• 60g of blackcurrants
• 38ml of red wine
• 38ml of port
• 12ml of Cabernet Sauvignon vinegar
• 0.75g of xanthan gum
• 2 pears
• 10g of Vege-Gel
• 960g of venison loin, cut into 8 portions
• 1 knob of butter
• salt
• freshly ground black pepper
• pennywort
• edible flowers