Rare roasted venison loin with chickpea puree, baby beetroot, beetroot marshmallow and beetroot hazelnut dressing
Serves: 4

For the marshmallow – soften the gelatine leaves in cold water. Next combine the milk, cream and beetroot juice in a pot over a medium heat then add the gelatine. Warm through but do not boil. Blitz with a stick blender and set in a tray in the fridge for at least 3 hours. Next; have 2 small containers about 6cm x 6cm prepared. Spray one container with oil spray. Break the set mixture into pieces and whip in a kitchen aid for 10 minutes. Scrape the mix into the oiled container and spread out evenly. Cover with glad wrap and press with the second tray (weigh this tray down slightly with raw rice). Set in the fridge for 1 hour. When set, carefully remove the marshmallow from the container and cut into portions.

For the beetroot dressing – place a small pot on a medium heat and add the Shiraz. Reduce for 5 minutes or until it becomes thick and glossy. Add the veal stock and reduce again until you have a saucy consistency. Add the beetroot juice and reduce once more until you have a rich sauce. Strain through muslin cloth and set aside.

For the baby beetroot– place the baby beetroots onto an oven tray. Add a splash of red wine vinegar, olive oil, some thyme and seasoning. Roast in the oven for 45 minutes at 180°C. Cool then peel the beets and set aside.

Meanwhile, place the chick peas into a blender with the tahini and blitz. Add the reserved liquid until you have a smooth puree consistency. Adjust the acidity and seasoning to taste with lemon juice and salt then set aside.

To finish – heat some vegetable oil in an ovenproof pan over a medium heat. Gently sear the venison on all sides until golden. Place a knob of butter into the pan and place the pan into an oven preheated to 200°C. Cook for about a minute or until the venison is rare. Remove the venison and rest for 5 minutes. When ready to serve; re-heat the venison in the oven for 1 minute along with the roasted baby beetroots.  Bring the beetroot sauce to boil on the stove and add the hazelnut oil and chopped dill simmer for 1 minute.

To serve– place a small amount of the chickpea puree in the centre of a plate and assemble sliced venison around the outside. Add 2 baby beetroots and a cube of the marshmallow. Drizzle over some beetroot sauce and garnish with fresh yarrow and frozen goats cheese snow and crushed roasted nuts.