Roast muntjac with red leaves & vegetables, smoked bone marrow & rhubarb

Name: Roast muntjac with red leaves & vegetables, smoked bone marrow & rhubarb
Cuisine: Northern Europe
Ingredients: 4 loins of muntjac (approx 150g each) at room temp; 1 large red beetroot – baked in foil and cut in slices (save trimmings); 8 red endives – broken into leaves and caramelised; 8 red endives – broken into leaves and caramelised; 8 × red radicchio leaves – separated and cooked in a touch of dry sherry and orange juice; 8 × red radicchio leaves – separated and cooked in a touch of dry sherry and orange juice; 8 × red radicchio leaves – separated and cooked in a touch of dry sherry and orange juice; beetroot purée (blend beetroot trimmings with a little red wine vinegar); beetroot purée (blend beetroot trimmings with a little red wine vinegar); beetroot purée (blend beetroot trimmings with a little red wine vinegar); 1 stick of Yorkshire forced rhubarb, poached and sliced; 150 ml venison sauce made by roasting bones; dried blackcurrant powder; 4 slices of beef bone marrow cold-smoked over hay; 4 baby onions, cut in half and peeled. Cooked alongside the rhubarb

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Venison for us is the most fascinating English ingredient. We use Chinese water deer, muntjac, roe deer, sika and fallow. They all vary in size, taste and texture during different times of the year. We appreciate and only use wild deer from different regions of England. I met José at the Game Fair at Blenheim Palace. José does superb work at Westminster College in both teaching and inspiring the young students

Ingredients

Europe
United Kingdom
Main course
Gluten-free
England

Ingredients

Method