Loin of Yorkshire roe deer, beetroot, black pudding, kale and salsify

Preheat the oven to 200°C/gas mark 6

First make the smoked beetroot. Place 2 handfuls of smoking chips in a deep metal tray and light with a blowtorch

Working quickly, place a piece of foil on top of the wood chips to extinguish the flames, place the beetroot on top and cover the tray with foil so that no smoke can escape

Transfer the tray to the oven and cook for 90 minutes. Leave to cool before cutting into 8 small pieces

Make the sauce by roasting the venison bones until golden brown (in the same oven as the beetroot)

In a deep saucepan, fry the venison trimming until caramelised then add the vegetables and allow to colour. Add the bones and chicken stock and simmer gently for 1 hour. Meanwhile, place the gin into a small saucepan with the juniper berries and orange zest and reduce by half

Pass the sauce and gin through fine sieves and mix together in a clean saucepan. Reduce to sauce consistency and reserve

Preheat a water bath to 92°C

Peel and wash the salsify then cut into 4 batons, approximately 11.5cm in length. Place in a vacuum bag with the bay leaf, a pinch of salt and a dash of pomace oil

Cook in a water bath at for 25-30 minutes, then plunge into iced water and reserve. Reheat just before serving

To make the black pudding purée, reduce the vinegar to a syrup and add the Madeira and port. Reduce by half and add the chicken stock and black pudding

Transfer everything to a blender and blitz until smooth. Pass through a fine sieve and keep warm

For the beetroot emulsion, add the vinegar to the reduced beetroot juice and reduce everything in a saucepan to 60ml. Allow to cool

Place the egg yolks and reduction in a blender and begin to blend at a medium speed, slowly pouring in the oil until emulsified. Season to taste

Sauté the girolles in a little oil and season with salt

Preheat the oven to 200°C/gas mark 7

Season the version loin and heat a frying pan over a high heat. Add the oil and sear on all sides until coloured. Transfer to the oven for 2 minutes, turn and cook for a further minute. Rest for 5 minutes

To plate, drag swipes of black pudding purée across the plate and drizzle around the beetroot emulsion. Carve the venison and add to the plate with the girolles and scarlet kale. Finish with the venison sauce