FOUR’s festive recipe #10
We're counting down 'til Christmas with 24 festive recipes by Michelin star chefs. This beetroot and berry inspired venison dish by British chef Jason Atherton is bang-on in colour for the perfect...
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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.four-magazine.com.
Ingredients
- 500ml pomace oil
- 50ml white wine vinegar
- 50ml acacia honey
- 15g caster sugar
- ½ bunch of thyme
- 1 garlic clove
- 5g Maldon sea salt
- 65g diced raw venison loin
- Cornichons, as required
- Capers, as required
- Shallots, as required
- 70g tomato ketchup
- 10g Dijon mustard
- 30g Worcester sauce
- 1ml red Tabasco sauce
- Table salt to taste
- Black peppercorn, ground to taste
- 200g baby beetroots
- 200g golden baby beetroots
- 10g thyme
- 2 garlic clove crushed
- 200g rock salt
- 100g blackberries
- 100g raspberries
- 200ml liquid nitrogen
- Crisp sourdough
- Chervil
- Wild sorrel
- Chickweed
- Foraged herbs
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