|A lamb rump and bacon version - still great.|
1 large beetroot in 1cm slices
1 head of garlic, cloves separated
7 slices prosciutto (more if necessary)
Sage leaves (guessing about twenty)
500 gms mushrooms diced
Extra virgin olive oil
1 cup red wine
1/2 cup chicken stock
3 tbs cream
Roasted potato and parsnip
Preheat an oven to 220C. Calculate the cooking time for the venison at 20 mins per 450gms + 20 mins extra cooking time. Roast for the first 20 minutes at 220C then reduce the heat to 180C. Lay the beetroot slices in your cooking dish (cast iron frying pan, non stick frying pan, roasting pan), I used a 30cm non stick frying pan. Place the whole garlic cloves on top of the beetroot, sprinkle the lot with a little olive oil. Crack some pepper over the venison and place as many sage leaves as you feel necessary on the venison. Lay strips of prosciutto over and under the venison, no need to be too pedantic, its going to warp in the oven. Cook in the oven as per above. Remove the venison from the oven to a clean plate, cover with foil and a tea towel to keep warm.
Remove the beetroot and garlic (removing the garlic skin) from the pan, process in a blender or similar. Add the extra virgin olive oil to the pan, heat to medium high and cook the mushroom with a little salt. When they have some colour, add the red wine and reduce until the booze smell is gone. Add the beetroot goo, the cream and the chicken stock and simmer over a medium heat or until you have reached the required consistency. Add the juice from the resting venison to the sauce. Slice the venison, arrange on a plate with steamed greens and roasted potato and parsnip. Add sauce and enjoy.