loin of roe deer
equal parts red and white wine (enough to cover meat)
600g/1lb 5oz coarse sea salt
bunch thyme
10 bay leaves
good pinch ground cloves
3 cloves garlic, crushed
small handful black peppercorns (approx 20-30)
5-10 small dried chillies
4 strips orange zest
1 tbsp olive oil
sprig thyme
1 heaped tbsp homemade horseradish cream (freshly grated horseradish mixed with mayonnaise or crème fraîche)
1 shallot, finely chopped
salt and freshly ground black pepper
1 tbsp tarragon vinegar
4-5 tbsp olive oil, plus extra for drizzling
salt and freshly ground black pepper
mixed peppery leaves, such as rocket, chard and mustard
To make the marinade, put all the marinade ingredients in a pan and bring to the boil, then remove from the heat and leave to go completely cold.
Place the meat in the marinade and leave in the fridge for 5-7 days until the meat feels firm. Drain and pat dry, then wrap in muslin and hang to air dry in a cool place (not the fridge) for one week. This joint of venison will serve 15-20 portions, but it is not worth preparing a smaller one. You can keep the soused venison in the fridge for up to two weeks.
Preheat the oven to 170C/325F/Gas 3.
To make the oatcakes, mix together all the oatcake ingredients, then add about 300ml/10fl oz of water until it binds - you may need a little bit more or less water. With a floured rolling pin, roll out the dough very thinly. Cut into squares and place on a non-stick baking tray. Fold the trimmings back together and roll out and cut again. Place on a baking tray and bake for 25 minutes or until a pale colour. Cool on a wire rack. This will make quite a lot of oatcakes; they can be kept in an airtight container for up to two weeks.
Preheat the oven to 180C/350F/Gas 4.
For the roasted beetroot, put the beetroots in a small roasting tray and toss with the olive oil, a splash of water and the thyme. Roast for 35-45 minutes, depending on size. When cold, peel and chop.
Fold the beetroot into the horseradish cream together with the shallot. Add salt and freshly ground black pepper to taste.
Make a vinaigrette by mixing the tarragon vinegar with the olive oil and seasoning to taste.
To serve, slice the roe deer very thinly and arrange on the plates. Drizzle with olive oil and add a small grinding of black pepper. Spoon the beetroot and horseradish cream on top. Toss the salad leaves with the vinaigrette and serve on the side together with the oatcakes.
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