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Smoked venison with beetroot & juniper
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500g (about 3 large beetroot), bunched beetroot, scrubbed
10 juniper berries
75ml extra virgin olive oil, plus 1 tbsp for dressing
1 tsp salt
2 tsp sherry vinegar, or to taste
2 x 80g packs Rannoch Scottish Smoked Venison, at room temperature
Juice ½ lemon, plus extra wedges to serve
90g pack rocket
25g Parmigiano Reggiano, shaved
1. Bring a large pan of salted water to the boil. Slice the leaves from the beetroot, leaving 2cm of the stem attached. Put the beetroot into the boiling water and simmer for 40 minutes, until tender.
2. Meanwhile, blitz the juniper berries, 75ml of olive oil and the sea salt in a blender. Add the vinegar and some black pepper, to taste.
3. Drain the beetroot then, when cool enough to handle, slip off the skins (wear rubber gloves to avoid getting pink hands). Cut into 1cm cubes and, while still hot, toss in the juniper dressing.
4. Divide the venison between 6 plates. Toss the rocket in the remaining olive oil, lemon juice and some seasoning. Arrange small bundles of the leaves on each plate with spoonfuls of the diced beetroot and its dressing. Sprinkle with the cheese and serve with lemon wedges to squeeze over.
Typical values per serving:
132µg folic acid per serving/rich in folate
This recipe was first published in December 2016.