Black Garlic Glazed Venison Loin with Beetroot
Luke Emmess created this dish for MasterChef UK Professionals Season 18. As Head Chef at The Wykeham Arms in Winchester, Luke presented this as his signature dish in Week 2 - an autumn plate built around a zero-waste beetroot philosophy: purple and yellow fondants, pickled trimmings, skins and off-cuts used in the jus, and leaves as garnish. Against this, venison loin is glazed with yeast extract and fermented black garlic for a bold umami crust, and a cold preparation of the same venison is served raw as tartare in a miniature shortcrust tartlet with a soft quail's egg, creating a deliberate hot-and-cold contrast on the same plate. Marcus Wareing called it 'bold, gutsy cooking' and praised the beetroot sauce; Matt Tebbutt praised the beautifully cooked venison; Monica Galetti's sole critique was that the tartare was a tad too sweet from the maple syrup. This fix-it version reduces the maple to 1 teaspoon and introduces aged sherry vinegar to restore a savoury-forward balance. Luke Em…
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- STEP 1: MAKE THE TARTLET CASES
- Sift the flour and salt into a cold bowl. Rub in the cold butter with your finge
- STEP 2: MAKE THE PICKLED BEETROOT
- Peel the beetroot and slice very thinly to 1-2mm rounds or julienne strips using
- STEP 3: RENDER THE CHICKEN SKIN AND PUFF THE TAPIOCA
- Preheat the oven to 200C / 390F. Lay the chicken skins flat on a parchment-lined
- STEP 4: BUILD THE BEETROOT FONDANTS
- Purple and yellow fondants must be cooked in separate pans -- the purple bleeds
- STEP 5: MAKE THE BEETROOT JUS
- Heat a splash of neutral oil in a medium saucepan over medium-high heat. Add the
- STEP 6: PREPARE THE TARTARE AND QUAIL'S EGGS
- Keep the reserved venison very cold until the last possible moment, ideally work
- STEP 7: SEAR AND GLAZE THE VENISON LOIN
- Combine the yeast extract and pureed black garlic into a smooth paste and set as
- STEP 8: PLATE AND SERVE
- Work on warmed plates. Set 3-4 venison medallions in a gentle arc across the upp