1kg red deer loin
8 medium beetroots, 4 gold, 4 red
8 baking potatoes
400ml beef ‘stock pot’ or homemade stock
We are able to serve this all year round as we get our red deer from Windsor Great Park and only use animals under two years old, so the meat is beautifully tender.
Wash and bake the potatoes until cooked; about an hour. Cut in half and scoop out the flesh. Use the skins to make something for the youngsters. Mix the potato with a good knob of butter and season while working in a pan on the stove to reheat. Be careful not to ‘overwork’ it.
Steam the beets for about an hour. Peel and slice fairly thin to serve.
Cut the venison loin into four, season lightly, and seal in a frying pan before transferring to a roasting tray in the oven for about 15 minutes at 190˚C. Remove the venison from the pan to rest for 5 minutes: it should still be pink in the centre. Deglaze both pans with the stock and bring to the boil to serve, adding the chopped thyme at the last minute.
To serve, slice each piece into 4 or 5 medallions. Serve as shown with the watercress garnish. For a variety of vegetables, serve with tenderstem broccoli and carrots in the autumn and winter, and beans, peas or even asparagus in the spring and summer.