Cured Venison Loin


1 tbsp coarsely cracked black pepper
1 medium sized beetroot
1 heirloom beetroot
Wasabi mayonnaise
Baby capers
Micro herbs and edible flowers for garnish

1.1 lbs venison
½ cup salt flakes
½ cup sugar
1 tbsp rosemary (mixed with pepper)
1 tbsp chopped thyme or mountain pepper leaves
1 cup vodka/gin/brandy



  1. Clean sinew from meat

  2. Mix salt and sugar together

  3. Mix chopped herbs and pepper

  4. Coat the meat in herbs and pepper

  5. Place in container

  6. Sprinkle salt and sugar over the meat, then also pack the sides of the meat with salt and sugar mix

  7. Pour chosen alcohol over the top

  8. Leave for 6-8 hours, turn the meat, then leave for another 2-3 hours (the meat will firm)

  9. Season medium sized beetroot, wrap in foil, place in oven to bake until soft (approx. 1 hour)

  10. When beetroot is cool enough to handle, chop it and blend with vegetable stock or water to puree, and season to taste

  11. Add a dash of vinaigrette or a redwine vinegar and lemon juice

  12. Slice the heirloom beetroot paper-thin on a microplane slicer

  13. When ready to serve, heat the beetroot puree and smear on bottom of plate

  14. Slice venison thinly, place pieces alternating with the sliced heirloom beetroot and sprinkle baby capers

  15. Top with wasabi mayonnaise, micro herbs and edible flowers for garnish

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