Earthy venison with a light gin foam

A delicious venison loin with a gin and juniper foam served with chocolate rocks and a beetroot rosti.;Prep time 30 minutes | Cooking time 25 minut...

Prep Time 30

Cook Time 25

Beetroot rosti ingredients

Grated potato :
Grated beetroot :
Salt and pepper :
Butter (for frying) :

Beetroot rosti method

Squeeze any excess water from the potato and beetroot then using a metal ring, make discs about 1 cm thick.
Fry in butter until golden brown and cooked through.

Chocolate rocks ingredients

Sosa sucro emul : 3g
pink gin : 150ml
stock syrup : 50ml
juniper berries : 2

Chocolate rocks method

Melt the chocolate.
Add the maltosec spoon by spoon until you reach a dough like consistency that is not sticky.
Roughly shape into rock like forms.
Place them in the fridge to set up (approx.15 minutes).
Once set, roll the rocks in cocoa powder to finish.

Sauce ingredients

Sosa sucro emul : 3g
pink gin : 150ml
stock syrup : 50ml
juniper berries : 2

Sauce method

Bring both to the boil and reduce to sufficiently coat the back of a spoon.

Gin and juniper foam ingredients

Sosa sucro emul : 3g
pink gin : 150ml
stock syrup : 50ml
juniper berries : 2

Gin and juniper foam method

Blend all the ingredients together with a hand blender. Then, using a pump kit, make small bubbles in a narrow jug or glass.

Beetroot rosti ingredients

Sosa sucro emul : 3g
pink gin : 150ml
stock syrup : 50ml
juniper berries : 2

Beetroot rosti method

Squeeze any excess water from the potato and beetroot then using a metal ring, make discs about 1 cm thick.
Fry in butter until golden brown and cooked through.

Assembly

Roll the cooked venison in cocoa powder before carving.
Place the carved meat in to the centre of the plate, arrange the rocks around the venison and spoon the foam onto the meat. Finish with sauce and garnish with blackberries.