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Ingredients: Venison with salt-baked beetroot

Meet the star of the show this week - the venison. It was locally shot in the exact spot where venison was first introduced to Ireland and is a healthy and sustainable meat to use in your kitchen. Kerry also uses a local craft gin supplier which uses regional wild botanicals and complements the sweet, slightly tart blackberries in the sauce. You'll also meet her bright collection of beetroots which she salt bakes and serves alongside vibrant green watercress for a little pepperiness which cuts through the fat from basting.

📦 Specialist Ingredient of the week
  • Glendalough gin
  • Juniper berries
💡 A bit about your specialist ingredient

Glendalough Gin - This wild Irish gin is crafted in small batches at the Glendalough distillery, set in the beautiful glacial gorge from where it gets its name. Wild plants are foraged sustainably from the mountains and are used fresh (not dried) within hours of foraging. We've given you a little extra to play around with, so have a taste and look out for the, juniper, citrus and pine notes.

Juniper Berries - Juniper is one of the few conifers native to Ireland and can be found on rocky clifftops and wild shrublands. The prickly shrub produces blue-black berries that are brilliant paired with wild mushrooms or game meat. We've provided these berries dry so you can either pop them into your cooking whole or grind them up with a pestle and mortar for a more intense flavour of sharp citrus.

🗒 Ingredients You Need
  • 2x 130g venison loins
  • 1 tbsp vegetable oil
  • 40g unsalted butter
  • 2x large red beetroots
  • 1x juice & peel of an orange
  • 1 tsp balsamic vinegar
  • 2x baby candy beetroots (can use red beetroots)
  • 2x baby golden beetroots (can use red beetroots)
  • 1 handful flaky sea salt or rock salt
  • 1x shallot, finely chopped
  • 80g blackberries
  • 200ml beef or venison stock
  • watercress, to garnish
  • 30ml Glendalough gin
  • 5 juniper berries, crushed
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Kerry Harvey
I've worked in Michelin kitchens around the world including Ireland's Chapter One and I'm keen to make Irish fine dining more accessible.