Juniper-Infused Mandagery Creek Venison Loin

with celeriac cream, sweet beetroot jewels & beetroot Jus

Juniper-Infused Mandagery Creek Venison Loin

with celeriac cream, sweet beetroot jewels & beetroot Jus
Method
The Day Before
MARINADE

Add all ingredients to a pot and bring to the boil. Reduce by half and then cool completely. Marinate venison in liquid.

BEETROOT JEWELS

Make balls of beetroot with a melon baller. Reserve trimmings.

Cook the red balls in a mixture of red wine vinegar, 2 cups water, 1⁄2 cup brown sugar and 1 tablespoon salt for 20 minutes at a high boil. Cool in liquid.

Repeat for the golden beetroot, using white wine vinegar. Set aside.

The Day Of
BEETROOT JUS

Roast bones and vegetables in a 220°C oven until brown. Move to a pan. Stir through the tomato paste then deglaze with red wine.

Place mixture in a pot with remaining ingredients and cover with water. Simmer for 8 hours, skimming impurities from the top.

Once time has passed, strain through a fine strainer and reduce the liquid on a high boil until it becomes thick and glossy.

CELERIAC CREAM

Simmer the celeriac in the butter, cream, nutmeg and milk until very soft. Strain, retaining the hot liquid to help soften the puree. Blend the celeriac in a blender, adding a little of the reserved liquid until it is a nice consistency. Season to taste.

TO SERVE

Preheat oven to 220°C. Remove venison from marinade and pat dry. Season with plenty of black pepper and salt flakes.

Sear pieces in hot pan until brown on all sides. Place in preheated baking tray and place in oven for about 8-10 minutes. Rest in a warm place for 10 minutes. Reheat your other ingredients in small pots.

Once rested, slice each portion of venison thinly. Arrange elements on the plate.

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