Pancetta with spiced beetroot

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Andi Oliver

Ingredients

For the venison

  • 1kg/2lb 4oz venison loin, fat trimmed
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper

For the beetroot

  • 1l/1¾ pint pomegranate juice
  • 350g/12oz beetroot
  • 1 tsp black cardamom
  • 1 tsp cumin seeds
  • 1 tsp star anise
  • 2 fresh bay leaves
  • 1 sprig thyme, leaves picked
  • 1 chipotle chilli
  • 2 garlic cloves
  • 40ml/1¼fl oz red wine vinegar
  • 250ml/9fl oz red wine
  • 50g/1¾oz cold unsalted butter
  • 35g/1¼oz blackberries
  • 1 tsp salt

For the greens

  • 20ml/¾fl oz rapeseed oil
  • 2 garlic cloves, crushed
  • leaves from 2 bunches beetroot, roughly chopped (alternatively use spring greens or spinach)
  • salt and freshly ground black pepper
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