Cured venison with pickled garden vegetables, blackberries and nasturtium leaves
This cured venison dish is a perfect autumnal starter showcasing wild venison served with delicately pickled vegetables.

Ingredients
Cured venison with pickled garden vegetables, blackberries and nasturtium leaves
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€0.0
For the Red Wine Brine:
Red Wine
/ml
175.0 ml
0%
Venison loin
/g
800.0 g
0%
Water
/ml
150.0 ml
0%
Light Brown Soft Sugar
/g
15.0 g
0%
Honey
/g
15.0 g
0%
Salt
/g
20.0 g
0%
Black peppercorns
/g
2.0 g
0%
Juniper berries
/g
2.0 g
0%
Star anise
/g
2.0 g
0%
For the Marinade:
Banana shallots
/g
90.0 g
0%
Knorr Professional Garlic Puree 750g
/g
15.0 g
0%

Caster sugar
/g
50.0 g
0%
Star anise
/g
4.0 g
0%
Black peppercorns
/g
5.0 g
0%
Bay leaves
/g
2.0 g
0%
Thyme
/g
4.0 g
0%
Orange Zest
/g
9.0 g
0%
To Finish the Venison:
Black peppercorns
/g
4.0 g
0%
Pink peppercorns
/g
4.0 g
0%
Rapeseed oil
/ml
10.0 ml
0%
Colman's English Mustard Powder 2kg
/g
15.0 g
0%

For the pickled vegetables:
White wine
/ml
250.0 ml
0%
White wine vinegar
/ml
75.0 ml
0%
Lemon juice
/ml
40.0 ml
0%
Caster sugar
/g
75.0 g
0%
Baby Fennel
/g
200.0 g
0%
Baby Carrots
/g
200.0 g
0%
Baby Turnips
/g
200.0 g
0%
Radish
/g
200.0 g
0%
Mustard seeds
/g
5.0 g
0%
Star anise
/g
5.0 g
0%
Salt
/g
40.0 g
0%
Olive oil
/ml
75.0 ml
0%
Coriander seeds
/g
5.0 g
0%
To Finish the Dish:
Nasturtium leaves
/g
20.0 g
0%
Blackberries
/g
150.0 g
0%
/
For the Red Wine Brine:
-
Red Wine 175.0 ml
-
Venison loin 800.0 g
-
Water 150.0 ml
-
Light Brown Soft Sugar 15.0 g
-
Honey 15.0 g
-
Salt 20.0 g
-
Black peppercorns 2.0 g
-
Juniper berries 2.0 g
-
Star anise 2.0 g
For the Marinade:
-
Banana shallots 90.0 g
-
Caster sugar 50.0 g
-
Star anise 4.0 g
-
Black peppercorns 5.0 g
-
Bay leaves 2.0 g
-
Thyme 4.0 g
-
Orange Zest 9.0 g
To Finish the Venison:
-
Black peppercorns 4.0 g
-
Pink peppercorns 4.0 g
-
Rapeseed oil 10.0 ml
For the pickled vegetables:
-
White wine 250.0 ml
-
White wine vinegar 75.0 ml
-
Lemon juice 40.0 ml
-
Caster sugar 75.0 g
-
Baby Fennel 200.0 g
-
Baby Carrots 200.0 g
-
Baby Turnips 200.0 g
-
Radish 200.0 g
-
Mustard seeds 5.0 g
-
Star anise 5.0 g
-
Salt 40.0 g
-
Olive oil 75.0 ml
-
Coriander seeds 5.0 g
To Finish the Dish:
-
Nasturtium leaves 20.0 g
-
Blackberries 150.0 g
Preparation
-
For the Red Wine Brine:
- Place all the ingredients in a pan.
- Bring to the boil and whisk to ensure everything is incorporated.
- Remove from heat and allow to cool before immersing the venison in the brine for 24 hours.
-
For the Marinade:
- Remove the venison from the brine and dry with a kitchen towel.
- In a food processor, blend the caster sugar, salt, star anise, all spice, whole peppercorns, thyme and bay leaf marinade together.
- Add the shallots, KNORR Garlic Puree, orange zest and blend until a rough paste is formed.
- Rub the marinade onto the venison and place into an appropriate size container and push cling film down on top to seal then leave overnight in the fridge.
- Rub and gently wash the marinade off the venison then dry with kitchen paper. Set aside.
-
To Finish the Venison:
- In a pestle and mortar grind the black peppercorns and pink peppercorns and place on a tray.
- Heat the rapeseed oil in frying pan and seal the pieces of venison all over for 1-2 min.
- Brush the venison with COLMAN'S Mustard and roll the venison in the ground peppercorns and wrap tightly in cling film and chill until required.
-
For the pickled vegetables:
- Peal the baby carrots, cut the baby fennel in half and quarter the radishes and baby turnips.
- Place the vegetables into a large bowl and mix with the salt. Allow the salt to draw the moisture from the vegetables for 1 hour.
- Wash the excess salt off the vegetables and dry. Place the salted vegetables in a small deep tray and set aside.
- Bring all the other ingredients to the boil and pour over the vegetables, cover and allow to cool.
-
To Finish the Dish:
- Cut the blackberries in halves and set aside.
- Slice 5 thin slices from the cured chilled cured venison loin and arrange on a cold plate.
- Remove the vegetables from the pickling liquor and arrange around the plate with the halved blackberries and nasturtium leaves.
- Drizzle some of the pickling liquor over the dish and serve.