Game and Beets
Ingredients
- Roasted beets: 4 large beetroot, washed and dried
- 200g coarse salt
- 25ml hazelnut oil
- 10ml red wine vinegar
- Salt to taste
- For the game: 600g game fillet or loin
- 50ml grape seed oil
- Black pepper and flaked salt to season
- For the poached plum: 250ml red wine
- 25g brown sugar
- 1 cinnamon, whole
- 2 bay leaves
- 25ml red wine vinegar
- 50ml port
- 4 slightly unripe plums
- Red sauce: 200ml beetroot juice
- 200ml plum poaching liquid
- 500ml game or beef stock
- 2 bay leaves
- 5 black peppercorns, whole
- For the braised red cabbage: 450g red cabbage, sliced
- 50g unsalted butter
- 250ml red wine
- 25g brown sugar
- 1 cinnamon, whole
- 2 bay leaves
- 25ml red wine vinegar
- 50ml port
- Salt to taste
- For the chip seasoning: 50g Maldon salt
- 2g coriander seeds, toasted
- 2g all spice, toasted
- 2g black peppercorns, toasted
- Pinch cinnamon powder
- For the game chips: 2 large potatoes
- 250ml grape seed oil