Venison & Pickled Cherries

A delicious quick and easy Venison dish by Cassie and Jake White

Prep Time  20 Minutes

Cook Time  16 Minutes

Serves  2

The Pentonbridge Inn – formerly The Bridge Inn – is the first venture from husband and wife team Jake and Cassie White. The pair have impeccable credentials: they first met while working for Tom Aikens, going on to work together again at Marcus Wareing’s two-star Marcus at The Berklet in Belgravia where Jake was Head Chef and Cassie a pastry chef. Cassie also worked for Héléne Darroze at her two-star restaurant at The Connaught.

Jake began his career at Bistrot Vérité in Southport at the age of 15 where he worked alongside Marc Verite who taught him the importance of flavour and seasoning and helped develop his palate from a young age.

Cassie grew up in Townsville in Queensland on the North East coast Australia where she started out at a little bistro. After securing a scholarship overseas, Cassie was able to spread her wings and make the big move over to England to work with Tom Aikens where she went onto meet her now husband Jake White starting the beginning of their culinary adventure together.


  • 1 venison rack
  • 1 tbsp olive oil
  • 1 Thyme sprig
  • 3 toasted juniper berries

Pickled Cherries

  • 5 cherries
  • 1 tsp loose leaf Earl Grey tea
  • 5 toasted juniper berries
  • 50ml water
  • 30g sugar
  • 60ml sherry vinegar
  • Black Pepper
  • 50ml port


  • Fill your sous vide water bath with water and preheat to 54ºC (129.2ºF) with 16 minutes cooking time.
  • Place the venison rack along with the sprig of thyme, olive oil and the 3 toasted crushed juniper berries into a vacuum pouch and place into the sous vide water bath for 16 minutes. Once cooked, remove from bag and pat dry with a kitchen towel.
  • Roast the ingredients in foaming butter with herbs and spices from the vacuum pouch until caramelised – rest the venison.

Pickled Cherries

  • Add all the ingredients apart from the cherries into a pan over a high heat. Once boiling, remove from the heat and allow to cool.
  • Once cooled, pass the pickling liquid through a sieve, before compressing the cherries with the pickle in a vacuum pouch, keeping at room temperature until ready to serve.

To Serve

  • Serve the venison and pickled cherries along with a white onion purée, roasted roscoff onions and toasted hazlenuts.