Photo: Charisse Kenion
Roast Mortimer Forest venison loin with bitter chocolate, blackberries and beetroot
65 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1144
Calories
84g
Protein
41g
Fat
111g
Carbs
Counts 23 of 29 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pectin | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Water | not in our table | 0 |
| Salsify | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g/10oz cocoa nibs (often sold as grue de cacao, available from online suppliers)
- 5g sea salt
- 300g/10oz caster sugar
- 100ml/3½fl oz liquid glucose
- 250g/9oz butter
- 100ml/3½fl oz milk
- 5g pectin
- 1 orange
- 10-12 black peppercorns
- 10-12 cloves
- 10-12 whole star anise
- 1 cinnamon
- 100g/3½oz demerara sugar
- 200g/7oz redcurrant jelly
- 50ml/2fl oz red wine vinegar
- 375ml/13fl oz red wine
- 1 large red cabbage
- 1 long saddle of Mortimer Forest venison
- 6-12 thin slices smoked streaky bacon
- 50g/20z butter
- 1 carrot
- 1 onion
- 1 head garlic
- 1 sprig thyme
- 1 stick celery
- 1 leek
- 12 black peppercorns
- 12 cloves
- 12 juniper berries
- 750ml/1¼ pints red wine
- 6 large beetroot
- 5 litres/9 pints water
- 1 sprig thyme
- 1 head garlic
- 750ml/1¼ pints red wine vinegar
- 5 bay leaves
- 10-12 black peppercorns
- 375g/13oz caster sugar
- 100g/3½ oz salt
- 6 salsify, peeled and placed in acidulated water
- 1 litre/1 pint 15fl oz brown chicken stock
- 1 sprig thyme
- 3 garlic
- 6 black peppercorns
- 3 bay leaves
- , to taste salt
- , to taste caster sugar
- 110g/4oz caster sugar
- 110g/4fl oz water
- 150g/5oz blackberries
- 500g/1lb 2oz blackberries
- 150g/5oz caster sugar
- ½ lemon
- 500g/1lb 2oz beetrootbeetroot
- 100g/3½oz butter
- 500g/1lb 2oz venison
- 50g/2oz onion
- 50g/2oz carrot
- 12 juniper berries
- 2 sprigs thyme
- 2 bay leaves
- 500ml/18fl oz red wine
- 1 litre/1 pint 15fl oz brown chicken stock
- 50g/2oz good-quality plain chocolate, minimum 70% cocoa solids, finely grated
- 50ml/2fl oz crème de mûre (wild blackberry
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes