Venison with Beetroot, Quince and Elderberries Recipe - Great British Chefs

Ingredients

• 1.5kg venison loin
• 1 knob of butter
• salt
• freshly ground black pepper
• 1 dash of vegetable oil
• 500g of venison neck
• 500g of chicken stock, (or enough to cover)
• 3 sprigs of thyme
• 100ml of white wine vinegar
• 100ml of water
• 50g of sugar
• 200g of elderberries, washed and removed from their stalks
• 4 beetroots
• 50g of butter
• Chardonnay vinegar, to taste
• 1 quince