Venison with pumpkin, blueberry jus & cavolo nero

Name: Venison with pumpkin, blueberry jus & cavolo nero
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 100 ml full fat milk; 200 g celeriac; 1 tsp quality red wine vinegar; ½ tsp grated horseradish; 50 g butter; 1 kg loin of venison; pinch of freshly grated nutmeg; sea salt and freshly ground pepper; 200 g beetroot, unpeeled, leaves and roots removed; ½ tsp ground juniper; ½ bottle red wine; ½ bottle port; 2 bay leaves; 1 tsp juniper berries, crushed; 3 sticks celery, cut into a few pieces; 2 carrots, cut into a few pieces; 1 large white onion, skin left on, roughly chopped; 2 cloves garlic, lightly crushed; 200 g pumpkin, unpeeled, seeds removed, cut into big pieces; 4 leaves fresh sage, finely chopped; 30 g butter; zest of quarter orange; 3 cloves, lightly crushed; 1 tbsp tomato paste; grating of nutmeg; 50 g blueberries; 2 tbsp extra virgin olive oil; 1 clove garlic, peeled, finely sliced; a few sprigs of thyme; 200 g cavolo nero

Preparation info

Serves
4-6

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Game is not really a big thing in Calabria where I come from, but I fell in love with venison, and all other game, when I moved to the UK over 20 years ago. Venison loin is one of my preferred cuts, and this recipe is a warming winter dish, and a beautiful Italian way of serving a very British meat. When in season, versions of this dish are available at all three of my London restaurants – Sartoria on Savile Row, Radici in Islington, and Fiume at Battersea Power Station.

Ingredients

Europe
Italy
United Kingdom
Main course
Gluten-free
London
Winter

Ingredients

Method