VENISON CARPACCIO, SALT BAKED BEETROOT GOATS CHEESE, BLACKBERRIES AND TOASTED WALNUTS

Scott Sutherland, The Caddy Shack

For the brine:

1 bottle red wine

2 tbspn mustard seeds

2 tbspn salt

1tbspn pink peppercorns

1 orange

1 bulb garlic

Few sprigs of thyme

5 cloves

100g soft brown sugar

For the carpaccio:

1 venison loin

Black pepper

For the salt baked beetroot:

200g coarse salt

200g table salt

400g plain flour

2 egg whites

Handful chopped thyme

2 medium size golden beetroot

2 medium size beetroot

To garnish:

50g walnuts

1 packet blackberries

200g goats cheese

Some leaves - I used micro parsley but you can use peashoots, watercress, anything really.

Begin by combining all the ingredients for the brine, bring to the boil for a minute, then set aside to cool.

Trim the venison loin of any fat or sinew still attached with a small knife. Once prepared, put into a container and pour over the brine so it completely covers the meat. Cover the container and put in the fridge, preferably overnight to infuse the flavour.

Combine the flour, thyme and two kinds of salt in a food processor, add in egg whites and gradually add the water until it starts to come together. Take it out of the food processor and knead into a dough, wrap in cling film and set aside in the fridge for 20 minutes.

Take the venison loin out of the marinade mixture and pat dry, removing any bits stuck to the outside. Heat a frying pan until it is very hot with a little bit of oil. Sear the venison on all sides quickly, with the centre remaining rare. Lightly coat the outside with black pepper and roll tightly in cling film then place in the freezer for about an hour to firm up.

Take the salt dough out of the fridge and divide into four. Roll each piece out until half a centimetre thick, trim, wash and dry the beetroots then wrap them up in your salt dough. It may break apart a bit but don’t worry, just pick it up and pat it on where there are any gaps. Once they are covered, put them in the oven at 200c for around 1.5 hours. Once cooled, break open the crust and cut the beetroot into smallish cubes.

Plate everything up, thinly slice your carpaccio, allow around seven slices to a plate, scatter around the cubed beetroot, toasted walnuts goats cheese and blackberries then garnish with leaves and serve.