Roasted Venison, Pickled Blueberries, Beetroot, Morcilla & Radicchio

Recipe by Des Harris

This is a recpie that is sure to impress guests; a great fresh summer meal with a wide array of flavours.




Prepare the pickling liquor by placing all ingredients in a sauce pan and heating until the sugar is dissolved.

To make the pickled beetroot, refresh the thinly sliced baby beetroots in ice water. An hour before you need them cover with pickling liquor and refrigerate until needed.

Prepare the pickled blueberries by placing the berries and the pickling liquor together into a saucepan and gently heating on a very low heat.

Remove pickled blueberries from the heat when the blue berries start to blister. Pour into a container, cover & set aside at room temp.

Pre heat oven to 180°C,

Using whisked egg whites make a thick paste with table salt.

Cover the two of the red beets and yellow beets in the salt mixture to form a crust and bake for 2 hours.

Carefully crack the crust of one of the beetroots to check that they are tender and then peel the beetroots with a knife. Cut the yellow beets into wedges and reserve. Peel and dice the red beets.

Juice the other two large red beetroots through an electric juicer and strain.

Place the diced red beets into a sauce pan with the beetroot juice and cook down until quite dry.

Allow to cool a little then blend to a puree with a little bit of the blueberry pickling liquor then pass through a fine sieve set aside.

Using a motor and pestle grind together equal quantities of the Maldon sea salt and organic horopito to prepare the horopito salt, set aside.

Re-heat some veal glaze, add a punnet of blue berries and add a little pickling liquor, allow the blue berries to break down until the consistency is jam like. Pass through a fine sieve and set aside.

Trim the venison loin of sinew, dry of excess blood and bring the meat up to room temperature.

Preheat oven to 160°C with a tray set up with a cake rack.

Heat a heavy pan to medium hot and season the venison all over with the sea salt and horopito.

Add some canola oil to the pan and carefully sear the venison all over.

Transfer the venison to the oven rack and roast  until the internal temperature reaches 45 degrees, using a digital thermometer. Remove and rest in a warm place.

Reheat the pan and add a little butter, thyme and garlic.  Allow the butter to brown, add some more seasoning and glaze the meat.

Carve the venison

To serve, gently pan fry slices of blood pudding.  

Spoon some beetroot puree onto the plate, place the carved meat down, followed by a wedge of golden beetroot and the blood pudding.  

Dress with the pickled beet disks and pickled blue berries.  

Add some refreshed radicchio and some bull's blood micros.  

Finish with the blueberry sauce and season with horopito salt


Serves 4

Preparation: 20

Time to cook: 10

Cost per serve: $$5.12

Roasted Venison, Pickled Blueberries, Beetroot, Morcilla & Radicchio


Ingredients for Pickling Liquor

100g white wine vinegar

100g sugar

200g water

Remaining Ingredients

Baby beetroots, thinly sliced

2 punnets blueberries

Egg whites, whisked

Table spoon salt

4 x large red beetroots

2 x large golden beetroots

Maldon sea salt

Organic horopito

Veal glaze

Canola oil

120g portions Cervena Venison loin




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