600g venison loin trimmed (keep the trimmings)
12 small raw beetroots
200g baby kale
150g mixed wild mushrooms, brushed clean
For the red wine jus
2 tbsp extra virgin olive oil
2 shallots, diced
4 sprigs of thyme
1 garlic cloves, crushed
125ml red wine
500ml chicken stock
1-2 tbsp red currant jelly (add to taste)
25g unsalted butter
Salt & black pepper
Preheat the oven to 200°C
Cut the stalks off the beetroot and wash well. Cut into quarters and place on a roasting tray drizzle with olive oil and season with salt and pepper. Place in the pre heated oven and roast for 35-40mins
For the sauce
Heat a frying pan, and add the olive oil. Then add the shallots, thyme and garlic and sauté for a few minutes until they are soft and translucent.
Add the venison trimmings, red wine and port and reduce by two thirds.
Then add the chicken stock, bring to the boil and simmer for 30 minutes. Pass through a sieve into a clean saucepan and reduce till it coats the back of a spoon. Add the redcurrant jelly to taste and season with salt and pepper bring to the boil. Then add the butter, whisking well as you add. This will give a nice shine to the sauce.
Lower the heat and keep warm until you need it.
Heat a little olive oil in a frying pan and cook the venison fillets for 2 to 3 minutes on each side for medium rare, or 3 to 4 minutes for medium. Leave to rest, any juices that come out can be added to the sauce.
In the same pan the venison was fried, add the mushrooms, sauté for 2 mins, then add the baby kale and sauté for 2/3mins, season with salt and pepper.
Slice the venison and put on to a warm plates with the kale and mushrooms and finish with the beetroot.
Drizzle the red wine jus and place the halved blackberries around the plate.