Ingredients
Pickled beetroot
500ml pomace oil
50ml white wine vinegar
50ml acacia honey
15g caster sugar
½ bunch of thyme
1 each garlic clove
5g maldon sea salt
Tartare dressing
65g diced raw venison loin
Cornichons, as required
Capers, as required
Shallots, as required
70g tomato ketchup
10g dijon mustard
30g worcester sauce
1ml red tabasco sauce
Table salt to taste
Black peppercorn, ground to taste
Baby beetroots
200g baby beetroots
200g golden baby beetroots
10g thyme
2 each garlic clove crushed
200g rock salt
Nitro berries
100g blackberries
100g raspberries
200ml liquid nitrogen
Garnish
Crisp sourdough
Chervil
Wild sorrel
Chickweed
Foraged herbs
Method
Pickled beetroot
Emulsify oil, vinegar, salt, sugar and honey in a thermomix. Once emulsified add the thyme and garlic. Slice the raw beetroots,
Using a 30ml cutter, into discs and place in the marinade. Sousvide for 24hours. Wash the trimmings from the beetroot discs for the reduction. Place in a pan and cover with water. Bring to the boil then simmer for 20 minutes. Beak down with a bar mixer and pass reduce to a glaze. When cool add the white wine vinegar and finish with olive oil.
Tartare dressing
Finely dice the venison and mix with the cornichons, capers and shallots. Add the dressing and season to taste.
Baby beetroots
Scrub the baby beetroots clean and roast in the oven over salt, thyme, garlic and bay leaf. Sprinkle with water and cover with tin foil, so they don’t dry out. Allow to cool and peel.
For the nitro berries
Place the blackberries and raspberries in a large metal bowl. Wearing protective clothing and equipment, cover the berries with the liquid nitrogen. Allow all of the nitrogen to evaporate completely leaving the berries completely frozen. Cover the bowl with
Another bowl on top and shake vigorously to smash the berries into little frozen pearls.
Sourdough crisps
Take a small sourdough loaf and cut in half. Wrap and freeze until hard. Thinly slice on a slicing machine and place on greaseproof paper. Cover with another piece of greaseproof paper and bake in the oven until crisp and golden brown.
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Photography | Jean Cazals