Loin of venison with soy glazed baby beets and roasted turnip puree

Loin of venison with soy glazed baby beets and roasted turnip puree

This recipe for loin of venison and baby beets with a Kikkoman soy glaze would make a delicious seasonal main course in the colder months. Created for Kikkoman by chef Simon Hulstone

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time2 hours


Venison loin

  • 25g of wild garlic, flower / capers only
  • 4 190g pieces of venison loin
  • venison jus

Glazed beetroot

  • 35g of caster sugar
  • 20ml of Kikkoman soy sauce
  • 4 baby red beetroot
  • Venison jus
  • 4 baby golden beetroots
  • 4 baby candy beetroots
  • 4 baby white beetroots

Turnip puree

  • 100g of caster sugar
  • 300ml of double cream
  • 125g of butter
  • 300ml of whole milk
  • 500g of turnips, peeled and diced


Start by searing off the venison fillet in a hot pan with a little vegetable oil. Season with sea salt and set aside. This will be cooked to medium rare when required.

Cook the baby beetroots in salted water by slowly bringing to simmer until tender. Cook each coloured beetroot in individual pans to avoid staining.

Once cooked, refresh in iced water and gently peel off the outer skin by hand by hand. Heat up the soy sauce and sugar in a small pan. Add a tablespoon of the venison sauce and bring to the boil, add the beetroots and coat in the sauce to glaze. Keep in a warm place.

For the turnip puree, place a heavy base saucepan on a medium heat. Melt the butter and once hot add the diced turnips and sugar, and cook until soft, allowing the turnips to slightly colour in the pan.

Add the cream and milk and bring to the boil. Remove from the heat and blend until smooth, pass through a fine strainer and set aside.

Preheat the oven to 180°C / gas mark 4. Place the venison on a suitable oven and tray and roast for 4-6 minutes until pink in the middle. Remove and allow to rest for 3-4 minutes.

Reheat another 200ml of the venison sauce with the garlic flowers / capers. Smear the turnip puree on the plate and slice the rested venison upon it. Place the beetroots on the side and finish with the garlic caper jus.

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