Seared Ridleys roe venison striploin with Bluebell beetroot rosti and hawthorn jus

6 roe venison striploins (from Ridley’s Fish and Game)

6 tablespoons sloe gin

2 sprigs sage, bruised

2 tablespoons Yellowfields rapeseed oil

50g butter, in small pieces

1 heaped teaspoon Vallum Cooking hawthorn jelly

Salt and pepper

2 large potatoes, whole, unpeeled (from Bluebell Organics)

2 beetroots, whole, in their skin (from Bluebell Organics)

100g plain flour (you may not need it all)

Salt and pepper

1 tablespoon dried or fresh sage, chopped

2 tablespoons Yellowfields rapeseed oil

50g butter

Marinade the venison in the sloe gin and sage for 20 minutes.

To make the rosti, boil the potato and beetroot for 8 minutes. Peel and grate, and squeeze out any excess moisture by wrapping in a cloth and twisting.

Place the potato and beetroot in a bowl, mix in the sage, salt and pepper, and enough flour just to bind it all together. Heat a large frying pan over a high heat. Add the oil and butter. Press six ½ cm thick rounds of rosti mixture into the frying pan, and fry on each side for 5 minutes until golden.

While the rosti are cooking, preheat a griddle pan until very hot. Remove the venison from the marinade, and pat dry. Brush with oil, and place in the griddle pan. Fry for only 1-2 minutes each side, depending on thickness. The venison should be crispy on the outside, and cool in the middle. Just as the venison is cooked, strain over the marinade and set it alight. As soon as the flames go out, remove the venison to a warm plate. Add the hawthorn jelly and butter to the pan juices, and melt. Stir once, season with salt and pepper, and remove from the heat.

Slice the venison into 1cm slices, place each sliced striploin on a rosti, and pour over some of the sauce. Serve immediately.