Venison with beetroot, mushrooms & black pudding

Serves 2 300g venison saddle or fillet 300g beetroot cupful of wild mushrooms 2 thick slices black pudding 100ml balsamic vinegar 200g red wine 50g demerara sugar pinch of five spice powder 30g dark chocolate knob of butter, for frying salt and pepper Peel and square off the beetroot, then cube and set to one side, saving the trimmings for the puree. Pour the balsamic vinegar into a pan, bring to the boil, then lower to a simmer until reduced by half. Add the red wine and reduce by half again. Finally, add the sugar and five spice, and cook until dissolved. Poach the beetroot cubes for 20-25 mins in the liquor until tender, then transfer to a small saucepan with 2 tbsp of the liquor and set aside. Add the trimmings to the remaining liquor and cook until very tender and just covered with liquid. Blend with a stick blender and sieve to make a smooth puree. While still hot, add the chocolate and stir until fully dissolved. Preheat the oven to 190°C/gas mark 5. In a frying pan on a medium heat, fry the slices of black pudding for 1 min each side and place on a baking tray. Season the venison, then brown off in the same pan and place on the tray. Place the tray in the oven for 4 mins, then remove and keep warm. Dice the venison and slowly reheat in the poaching liquor until coated in a thick syrup. Use the meat pan to sauté the mushrooms with the butter, and season. Assemble on the plate, drizzled with puree.