Recipe of the season: Autumn Estate venison with beetroot, chicory, Juniper and dark chocolate

25th September 2025

As Estate Venison is now available to purchase from Goodwood Farm Shop, what better way to bring the essence of Autumn and Goodwood Home Farm to your table. This dish comes straight from the kitchen of Goodwood's award-winning Farmer, Butcher, Chef - where farm-to-fork dining is at the heart our food story. Showcasing the finest venison from the Goodwood Estate, the dish is paired it with earthy roasted beetroot, orange-braised chicory and the fragrance warmth of juniper. A rich venison jus, infused with dark chocolate, balance the vibrant acidity of fig jam, creating a vibrant and colourful dish that is both refined and rustic. This recipe serves 4.

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Ingredients

Goodwood Estate Venison

  • 600g Goodwood Estate venison loin

Roasted and pureed beetroot

  • 2 red beetroot
  • 1 candy stripe beetroot
  • 1 yellow beetroot
  • Olive oil
  • Sea salt
  • Black pepper
  • Fresh thyme

Celeriac Puree

  • 1 celeriac head, peeled and finely diced
  • 50g butter
  • 230ml double cream
  • 1 cup water
  • 50ml olive oil
  • Splash of sherry vinegar
  • Salt and pepper to taste

Orange Braised Chicory

  1. 30g butter
  2. 3 chicory heads, halved and trimmed
  3. 200ml fresh orange juice
  4. 1 orange, thinly sliced
  5. 12 juniper berries, crushed
  6. Pinch of salt and sugar

Fig Jam

  • 2 1/2 cups red wine vinegar
  • 1/2 lb light brown sugar
  • 1 onion, chopped
  • 1/4 cup fresh ginger, chopped
  • 1 1/2 tsp yellow mustard seeds
  • 1/4 lemon, zested
  • 1/2 cinnamon sick
  • 1 3/4 tsp salt
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 14 lbs firm, under-ripe fresh figs, halved

Venison Jus with Dark Chocolate

  • 300g venison trimmings
  • 100g mirepoix (diced onions, carrot and celery, slowly braised)
  • 43g Cabernet Sauvignon vinegar
  • 300ml red wine
  • 1.5L stock
  • 100g sliced mushrooms
  • 5 Juniper berries
  • 40g cognac
  • 20g redcurrant jelly
  • 10g of good quality dark chocolate (around 85%) to finish

Method

To roast and prepare the beetroot

Drizzle beetroot with olive oil, sea salt, black pepper and thyme.

Wrap in foil and bake at 170℃ until tender.

Once cooked, peel and cut into desired shapes, reserving trimmings.

Blitz trimmings in a food processor with a splash of apple cider vinegar and a pinch of sugar to create a beetroot puree.

Season to taste.

 

To make the celeriac puree

In a pan, melt butter and gently cook the celeriac with salt until nearly tender.

Add cream and simmer until reduced.

Blend until smooth, pass through a fine sieve and season to taste.

 

To braise the chicory

Melt butter in a pan and sear chicory cut side down until golden.

Add orange juice, juniper berries, orange slides, salt and sugar.

Cover with foil and braise in the oven at 170℃. for 30 minutes.

Allow to cool in the cooking liquor for enhanced flavour.

 

To make the fig jam

In a saucepan, combine vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon, salt, allspice and cloves. Bring to a boil.

Reduce to a simmer and cook until thickened.

Add figs and cook gently for shout 30 minutes until softened and syrupy.

 

To create the venison jus

Roan bones and trimmings until deeply caramelised.

In a pan, colour the mirepoix, add vinegar and reduce until dry.

Add cognac and redcurrant jelly and reduce by two-thirds.

Pour in red wine and reduce by two-thirds again.

Add sock and roasted bones, simmer for 3 hours, skimming frequently.

Strain, chill and remove fat.

Reduce with mushrooms for depth, refresh with juniper berries and finish with the dark chocolate for richness.

 

Bringing It All Together

Sear the venison loin in a hot pan until seared and caramelised on all sides. Finish in the oven at 180℃. to preferred doneness, then rest.

Arrange the roasted beetroot and chicory on each plate.

Spoon celeriac puree and fig jam alongside.

Slice the venison and place on the plate, drizzling with venison jus.

Ganish with fresh herba and a final sprinkle of juniper for an aromatic finish.

 

Estate Venison is now sold in Goodwood Farm Shop. Visit us in store to purchase diced, whole fillet or haunch joint venison. We also offer a Venison Box including all three. 

 

  • Farm

  • Farm Shop

  • recipe

  • Farmer Butcher Chef