Venison with Beetroot, Quince and Elderberries Recipe - Great British Chefs
Chef Matt Whitfield's venison loin recipe is paired with beetroot, quince and pickled elderberries and served with sticky, slow-cooked venison neck.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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
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