Roasted Venison Loin in a Coffee Marinade with Beetroot Ketchup and Crispy Cavelo Nero
|
|
Time to read 2 min
Venison is a delicious meat for the festive season. We call this style of cooking charcoal cuisine, as it elevates fire cooking at home to a new level! This recipe is by Chef Chris Mackett, who spent over 16 years at the Hand and Flowers, a Two Michelin-starred pub in Marlow. He's created this dish for Charlie Oven. The combination of flavours and techniques will make you feel like showing off the recipe to your friends and family.
Chef Chris Mackett Charlie Oven Festive Masterclass
24 hrs
30 min
4 pers
Main
Ingredients
Coffee marinated venison
300g venison loin, trimmed and sinew removed
30g ground coffee
20ml warm water
Juniper bush (optional)
Beetroot ketchup
100ml beetroot juice
30ml cabernet sauvignon vinegar
15g caster sugar
3 juniper berries
10g Ultra Tex (thickening agent)
8 small leaves of Cavelo Nero
Coffee marinated venison
300g venison loin, trimmed and sinew removed
30g ground coffee
20ml warm water
Juniper bush (optional)
Beetroot ketchup
100ml beetroot juice
30ml cabernet sauvignon vinegar
15g caster sugar
3 juniper berries
10g Ultra Tex (thickening agent)
8 small leaves of cavelo nero
Directions
Step 1 - Marinate the vension
Add the ground coffee and water to a container and stir together. Then lay in the venison portions, place the venison on a bed of juniper bush (optional), cover the container with cling film, and press it against the loins. Place in the fridge overnight to marinate.
We sourced our venison from HG Walters in London. They deliver nationwide.
The juniper bush is available from The Wild Room which forages all sorts of wonderful ingredients.
Chef Chris Mackett Charlie Oven Festive Masterclass
Step 2 - Make the beetroot ketchup
This is best made the day before. Add the beetroot juice, vinegar, juniper and sugar to a small saucepan and bring to to a boil, then remove from the heat and leave to infuse. Once the liquid is cool, pass the liquid into a mixing bowl and whisk in the Utra Tex. If needed, add a little more to think up the ketchup.
Once you have the right ketchup consistency, spoon it into a plastic container and pop it on the lid for serving tomorrow. This deep-coloured, punchy ketchup will really lift this dish.
Chef Chris Mackett Charlie Oven Festive Masterclass
Step 3 - Prepare the Charlie Oven
Add a modest amount of lumpwood charcoal and a small chunk of apple wood to the oven. Light it, and bring the temperature to 200°C.
Place a flatbed plancha around half way up the oven to heat up. And place a regular rack towards the top of the oven.
Step 4 - Roast the vension
Wipe the coffee from the venison loin, pat it dry, drizzle the loin with oil and season with salt and pepper.
Add the juniper bush directly to the charcoal to create a fabulous smoky aroma.
Sear the venison on the flatbed plancha in the Charlie Oven until you have an even caramelisation all over.
Once the venison is sheared, move it to the rack in the top section of the oven and allow it to roast until the internal temperature of the meat reaches 40°C. Remove the meat immediately and leave to rest for 10 minutes.
Chef Chris Mackett Charlie Oven Festive Masterclass
Step 5 - Crisp up the cavelo nero
Separate the leaves and lightly spritz with olive oil, season with salt and pepper.
Place the leaves high up in the Charlie Oven. We're aiming for a crisp texture, which should take 6-8 minutes, depending on the thickness of the leaves.
Serve with roasted pumpkin or fondant potatoes. See our recipes for both.