Thursday , July 9 2020
Loin Of Venison, Braised Red Cabbage, Celeriac Purée & Roasted Celeriac 1

Loin Of Venison, Braised Red Cabbage, Celeriac Purée & Roasted Celeriac

Recipe from Roger Hickman | www.rogerhickmansrestaurant.com

Featured in Feast 24 – March 2018

SERVES FOUR

INGREDIENTS

800g of rolled loin of roe deer
1 celeriac
Butter
50ml
of milk
A splash of cream
A handful of coarsely chopped kale

1/4 of a red cabbage
1/2 of a Granny Smith apple
2 dessertspoons
of Demerara sugar
1 star anise
1 shallot
150ml
of red wine
200ml
of chicken stock

Method
Pan sear the venison in oil until covered, then roast in the oven at 180°C until the inside is at 42°C. Take out, rest, then cut into eight pieces, reserving the trimmings.

Peel the celeriac and cut into 1cm dice, keeping the trimmings. Pan roast them in foaming butter, keeping them moving for 8-10 minutes, until golden brown.

Meanwhile in a pan, cover the trimmings with milk and a splash of cream, season, and simmer for 20 minutes. Then blitz and pass through a sieve for the purée.

Shred the cabbage and grate the apple. Cover with red wine and add the sugar and star anise. Bring to the boil, cover, and bake in the oven at 180°C for 20 minutes. Remove the star anise.

Crisp the kale in oil in a pan until crisp, then dry on a clean J cloth, and season. Finally, fry the venison trimmings in a pan with the chopped shallot (and some garlic and thyme if you like). Deglaze with 150ml red wine until syrupy, then add the chicken stock and reduce until the whole is 200ml. Pass this through a sieve.

Serve the rested venison on a plate with the celeriac, purée and a quenelle of red cabbage, scatter over some kale, and drizzle with the jus

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