Venison with winter vegetables, crispy seaweed and parsley

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Glynn Purnell

Ingredients

  • 1 tbsp olive oil, for frying
  • 300g/10½oz smoked pancetta, cut into cubes
  • 12 baby onions
  • 3 salsify, peeled and cut into cubes
  • 325ml/11fl oz port
  • 500ml/18fl oz red wine
  • 1 tbsp caster sugar
  • 1 tbsp redcurrant jelly
  • 8 venison loin cutlets
  • knob of butter
  • 1 tbsp green peppercorns
  • 1 nori sheet
  • ½ bunch flatleaf parsley, finely chopped, to garnish
  • 2 tbsp parsley oil, to garnish
  • 1 medium cooked beetroot, peeled and thinly sliced, to garnish
  • 1 raw candied beetroot, peeled and thinly sliced, to garnish
  • salt and freshly ground black pepper