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 minutes | Serves 5
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Chocolate rocks
IngredientsCrimson red deZaan cocoa powder (for dusting) |
MethodMelt 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.
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Sauce
Ingredients15g Essential Cuisine game stock |
MethodBring both to the boil and reduce to sufficiently coat the back of a spoon. |
Gin and juniper foam
Ingredients3g Sosa sucro emul |
MethodBlend all the ingredients together with a hand blender. Then, using a pump kit, make small bubbles in a narrow jug or glass. |
Beetroot rosti
IngredientsGrated potato |
MethodSqueeze 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.
