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Pancetta with spiced beetroot

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Andi Oliver
From Saturday Kitchen

Ingredients

For the venison

  • 1kg/2lb 4oz venison loin, fat trimmed
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper

For the beetroot

  • 1l/1¾ pint pomegranate juice
  • 350g/12oz beetroot
  • 1 tsp black cardamom
  • 1 tsp cumin seeds
  • 1 tsp star anise
  • 2 fresh bay leaves
  • 1 sprig thyme, leaves picked
  • 1 chipotle chilli
  • 2 garlic cloves
  • 40ml/1¼fl oz red wine vinegar
  • 250ml/9fl oz red wine
  • 50g/1¾oz cold unsalted butter
  • 35g/1¼oz blackberries
  • 1 tsp salt

For the greens

  • 20ml/¾fl oz rapeseed oil
  • 2 garlic cloves, crushed
  • leaves from 2 bunches beetroot, roughly chopped (alternatively use spring greens or spinach)
  • salt and freshly ground black pepper

Method

  1. To make the venison, preheat the oven to 180C/160C Fan/Gas 4.

  2. Rub the meat with 1 tablespoon of olive oil and mustard and season with salt and pepper.

  3. Heat the remaining oil in an ovenproof pan. Fry the venison all sides, until golden-brown.

  4. Put the pan in the oven for 6–8 minutes, until the venison is cooked but still pink inside. Remove from the pan and leave to rest.

  5. To make the beetroot, heat 500ml/18fl oz of the pomegranate juice with 500ml/18fl oz of water, the beetroot, spices, herbs, chilli, garlic, vinegar and wine in a deep saucepan. Bring to the boil then reduce to a medium heat.

  6. As the liquid evaporates, gradually add the remaining juice, (and more water if needed) to keep the beetroot fully covered. Poach, until the beetroot is tender. This should take about 70 minutes. Remove the beetroot and strain the poaching liquid into a bowl.

  7. Return the liquid to the pan and reduce, until thick and syrupy and the volume has reduced by a third. Remove from the heat and whisk in the butter immediately. Add the blackberries once the sauce has cooled.

  8. Warm the olive oil in a frying pan and cook the garlic, until soft. Add the beetroot leaves and cook, until wilted. Season with salt and pepper.

  9. To serve, cut the venison into thick slices. Peel the beetroot and slice thinly. Put the slices onto four plates, top with the venison and greens and drizzle with the beetroot liquor.

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