Venison in salt crust, Pearl

 

Ingredients

200g venison loin per person
500g new potatoes
2 whole heads garlic
1 packet cooked beetroot
1 tbsp honey
1 tbsp red wine vinegar

For the salt crust
500g coarse sea salt
2 egg whites
150ml water
1 tbsp ground juniper berries
1 tbsp ground star anise
1 tbsp ground cinnamon
1 tbsp ground black pepper
400g plain flour

For the creamed horseradish
4 tbsp crème fraîche
1 tsp Dijon mustard
1 lemon
1 tbsp freshly grated horseradish

 

Method

  • To make the salt crust, add the salt, egg white, water and spices in a bowl (keep a small amount of spices to the side). Slowly add the flour little by little and work using your hands to form a dough.

  • Rest the dough for one hour then roll out to half a centimetre in thickness.

  • In a very hot oiled pan, sear the venison all over. Roll in the remaining spices and place venison on the salt crust.

  • Cut a cross in the salt crust and gently fold the edges around the venison.

  • Flip over, place in an oven proof dish, make a small hole in the top of the salt crust and cook in the oven for about 8 minutes at 225°C. To test the doneness, insert a metal skewer into the hole at the top of the salt crust and leave for 10 seconds. It should feel warm (for medium rare).

  • To roast the potatoes, peel them first and in a very hot oiled pan start to colour the potatoes. Don't season them at this point as the potatoes will stick to the pan if you do.