with Liquorice, Manuka Smoked Beets & Labneh

Heather & Mitch's main, Wild Venison



1kg wild venison

1 box liquorice

1 tub Manuka chips

1 bunch baby beets, peeled, trimmed and washed

3x oyster stout

500ml red wine

1 bunch thyme

Juniper berries

Canola oil

200g butter

Salt & pepper

2 onions

4 cloves garlic

Sorrel, to garnish


1. Place stock, cider, liquorice and beetroot into a pot and bring to the boil. Return to a simmer and cook until tender. Remove the beets from the sauce and place onto a cooling rack. And place in the oven to bake at 60*.

2. Place Manuka chips in a pan and heat until smoking. Then place the pan under the rack of beets in the oven to infuse for up to an hour. Once the beetroot has taken on the flavour of the smoke, remove from the oven and slice randomly.

3. To finish the liquorice sauce, put a medium pan on the stove over a medium heat. Add red wine vinegar and sugar and slightly caramelise. Add the beetroot reduced sauce and mix well. Take off the heat and set aside.

4. To cook the Venison, heat a large pan over medium heat. Meanwhile, pat dry the meat with a paper towel to remove excess moisture. Season well with salt and pepper, drizzle with oil and carefully place into the pan to seal all side. When the meat reaches an internal temperature of 30*, add a good amount of butter and reduce the heat. Start to baste the meat and once the meat reaches 48*, remove from the pan and leave to rest. Slice on the bias to serve. 

5. Garnish the plate with labneh and sorrel leaves.