Roasted Mandagery Creek Venison with Spiced Beetroot Purée and Mushrooms



  • 15 g (½ oz) freeze-dried beetroot powder (see Note)

Spoon the beetroot purée onto 6 plates and place the venison pieces on top. Scatter the dehydrated mushrooms around and place 2 beetroot cubes alongside. Dot the horseradish purée around the plate and sprinkle with the beetroot powder.

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