Roe Deer with Beetroot Recipe

Ingredients

• 1 roe deer loin, weighing 600g, trimmed and cut into 4
• oil
• salt
• 1 large beetroot
• wood chips
• 500g of venison bones, and trimmings
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 100g of button mushrooms, roughly chopped
• 1l chicken stock
• 200ml of gin
• 10 juniper berries
• 1 orange, segmented
• 2 batons of salsify
• 1 bay leaf
• pomace oil (1)
• 200g of black pudding
• 15ml of Cabernet Sauvignon vinegar
• 25ml of Madeira
• 70g of chicken stock
• 100ml of ruby port
• 400ml of beetroot juice, reduced to 100ml
• 80ml of Cabernet Sauvignon vinegar
• 2 egg yolks
• 300ml of sunflower oil
• pepper
• 100g of girolles, cleaned
• scarlet kale, 8 leaves