Island Life Magazine Ltd October/November 2011 - Page 117

FOOD Recipe with Alan Staley at The Royal Hotel, Ventnor Salad of venison loin with roasted beetroots and wild mushrooms Ingredients Venison Loin Cooked beetroots Butternut squash Wild Mushrooms Red vein sorrel Balsamic vinegar Oil of Wight Butternut Squash Puree: Peel and dice the butternut squash, gently cook in a little butter over a low heat until it starts to break down, add milk and a little cream, bring to the boil and liquidise, season to taste. Venison: Season the venison loin, pan fry in hot oil sealing all sides, add some diced butter to the pan and baste frequently, cook for several minutes (depending on size of loin) and leave to rest. Beetroots: Cut each beetroot into wedges, season and drizzle with olive oil, roast in a hot oven. Dressing: For the dressing use one part good quality balsamic vinegar to two parts oil of wight. Mushrooms: Pan fry wild mushrooms in a little butter and season. 117