Venison two ways

Here's a dish I made for the restaurant as a starter last night, a ramiken of the chilli with the wild salad and smoked venison ... its really good ! The chilli was made from a leg of venison I'd left to slow roast in the oven for the afternoon in an oven tray wrapped in clingfilm (to keep it moist).

Smoked Venison with wild salad

• Venison loin
• Salad
• Fresh berries
• Beetroot
• Oak chips for smoker
• sugar

Smoke Venison for 10-15 minutes in hot smoker till it is partially cooked and the colour of oak ... chill in fridge
Clean berries, heat with a little water and sugar to taste, then sieve to make a sauce
Peel and slice beetroot before frying slices till cooked through
Cut beetroot into matchstick sized pieces

Assemble on bed of wild salad, slices of venison with beetroot, then drizzle a little berry sauce over to taste, serve.

Venison Chilli

• 400g Slow roasted venison
• 10 Vine tomatoes
• Balsamic vinegar
• Olive oil
• 100g 70% Chocolate
• 1 espresso coffee
• 2 Chillies finely sliced

Drizzle balsamic and oil over tomatoes, roast in hot oven for 20min till just starting to blacken, blend and sieve to make a roast tomato passata. Make more of this as a base for pasta dishes or soups
Flake roast venison meat into small pieces with two forks (or use blender but don't over blitz ! )
Mix chillies, meat, passata, chocolate and coffee together and heat together slowly, it will make a glossy, hot chilli which is delicious on its own with a few crackers or tortilla chips. It doesn't need to cook overly so keep at a gentle heat. Add more or less chillies, espresso and chocolate to taste.