Venison Loin Recipe - Great British Chefs
Simon Hulstone uses a brilliant turnip purée and soy glazed beetroots to complement venison loin in this tremendous recipe
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
- 4 venison loins, each weighing 190g
- venison jus
- 25g of wild garlic, flower/capers only
- sea salt
- vegetable oil
- 4 baby red beetroots
- 4 baby golden beetroots
- 4 baby candy beetroots
- 4 baby white beetroots
- 20ml of soy sauce
- 35g of caster sugar
- 500g of turnip, peeled and diced
- 125g of butter
- 100g of caster sugar
- 300ml of whole milk
- 300ml of double cream
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