100g Venison loin
1Tbs Diced Pickled Celeriac
1Tbs Diced Pickled Golden Beetroot
150ml Blackberry Puree
1Ts Sherry Vinegar
5g Sosa Elastic
4g Xanthan Gum
1 Tbs Chopped Chives
100g Cooked Chestnuts
Salt to taste
To Garnish –
3 small blackberries
3 pickled beach mushrooms
Wrap the trimmed Venison loin in clingfilm and place in the freezer to firm up but not freeze fully.
Lightly smoked the chestnuts using cherry wood chips in a smoker.
Puree the chestnuts with the cream in a blender to make a smooth cream with the consistency of mayonnaise. Season with salt and place in piping bag.
Whisk the Elastic into 100ml of blackberry puree and bring to the boil. Pour out onto flat tray making an even thin layer, set aside to cool.
Whisk the Xanthan gum into remaining blackberry puree to make a gel.
Remove the venison from the freezer and cut into small dice.
Cut out a disk of the blackberry jelly using a ring cutter.
Add the venison, celeriac, beetroot and chives to a small bowl. Season with salt, sherry vinegar and mix in a tablespoon of the chestnut cream to bind.
Plate this into a rig mould on the plate.
Place a disk of blackberry jelly on top.
Garnish with the chestnut cream and blackberry gel.
Finish with the pickled mushrooms, flowers, chervil and blackberries