Juniper-crusted venison loin, choucroute, salsify, pickled blueberries & bitter chocolate

Name: Juniper-crusted venison loin, choucroute, salsify, pickled blueberries & bitter chocolate
Yield: Serves 6
Cuisine: British
Ingredients: 100 g sugar; 25 g unsalted butter; 20 ml vegetable oil; 1 litre vegetable oil, for frying; 1 stick salsify; 25 g 90% dark chocolate; 1 egg; 100 g good quality black pudding; 50 g panko breadcrumbs; 30 g plain flour; 15 g salt; 150 g onion; 10 g garlic; 100 g smoked streaky bacon; 700 g venison loin; 60 ml vegetable oil; 75 g unsalted butter; 500 g white cabbage; 1 g coriander seed; 1 g black peppercorns; 1 bay leaves; 2 sticks salsify; 50 g duck fat; 175 ml white wine; 40 ml white wine vinegar; 3 g juniper; 5 black peppercorns; 8 g juniper berries; 8 g garlic; 200 g onion

Preparation info

Serves
6

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

In this dish I use juniper to crust the venison so it is similar to steak au poivre. I serve it with pickled blueberries to add a fruity and acidic punch to the rich meat and a little dark chocolate that adds a wonderful bitterness.

Ingredients

Venison marinade

350 ml red wine
200 g onion
8

Europe
United Kingdom
Main course

Method

For the venison marinade, bring the wine to the boil. Roughly chop the onion and garlic. Crush the juniper berries and peppercorns. Add all the other ingredients to the pan, and allow to cool.

For the venison crust, bash all ingredients in a pestle and mortar.

For the venison loin, trim the loin of sinew and cut into 4 equal portions. Place in the marinade for 1 hour. Pat dry on