We're lucky in Norfolk to have some fantastic produce and the White Fallow Venison we get from Houghton Hall is second to none.

Ingredients (serves 4) 

For the Venison

4x 140g piece of middle cut loin, with all fat and sinew removed

Dash of rapeseed oil

Knob of butter

For the Salsify

10 sticks of Salsify

2 Banana shallots

1 Clove of garlic, chopped

Chicken stock 700ml

Double cream 200ml

Crème friache 100g

250g Butter

Salt

For the Autumn Berries

125g Wild blackberries

125g Elderberries

100g ½ and ½ Sugar stock

100g water

For the Cereal

100g Pearl barley

400ml Chicken stock

Salt

For Venison sauce

2 Bay leaves

Venison meat trimmings (from loin)

1 litre Chicken stock

600ml Red wine

1 Tbsp Redcurrant jelly

3 Banana shallots, peeled and sliced

4 Juniper berries

4 Black pepper corns

 Preparation Method

For the salsify, wash and peel and put it immediately in water and lemon juice, as it will discolour very quickly. 

For the purée, peel and thinly slice the shallot and sweat down with 100g butter and the chopped garlic, do not colour, finely chop 6 sticks of salsify and add them to the soft shallots, cover with 400ml of stock and simmer for approximately 30 minutes until very tender and the stock has reduced by 2/3.  Add the cream and crème friache and bring back to the boil, purée in a blender until smooth, season with salt and pass through a fine mesh sieve.

Cut the remaining salsify into 2 inch pieces and poach in 300ml of stock and 150g butter on a medium heat until just tender, allow to cool in liquid.

For the berry purée, combine sugar stock, water and 100g of each berries and bring to a simmer for 10 minutes, purée in liquidizer and pass through fine mesh sieve, and allow to cool.

For the cereal combine pearl barley and chicken stock and simmer for 45 minutes – 1 hour, until just tender, season with salt.

For the venison sauce, bring a large pan up to heat with a little oil, caramelise the venison trim, when well coloured add onions, juniper, pepper and bay leaves and colour for 2 more minutes, add wine stock and jelly and reduce by ½. Pass through a fine mesh sieve and return to the heat, reduce until thickened to a smooth sauce and season with salt.

For the venison heat the oil in a frying pan on high heat and seal meat on all sides for 1-2 minutes. Roast in the oven for 5-7 minutes until medium rare, it should feel slightly springy when pressed. Allow to rest on a warm plate for 5-10 minutes

To serve, smear the berry sauce round the edge of the plate and scatter the remaining berries on the purée. Heat the cereal with 2 tablespoons of red wine sauce and place in centre of plate, heat salsify purée and spoon next to cereal. Finish with carved venison, 3 pieces of salsify and a drizzle of red wine sauce.

Enjoy!