- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 40 minutes plus marinating overnight
- Effort: medium
For the venison
- 4 venison steaks, weighing about 130g each
- 1 orange, zest only
- 3 cloves garlic, crushed
- 3 sprigs rosemary
- olive oil, to cover
- 3 tbsp water
- 3 tbsp red wine
- 50 g butter, diced
- 1 splashes balsamic vinegar
For the vegetables
- 1 large head celeriac, peeled and cut into 1cm cubes
- 3 tbsp olive oil
- 50 g butter, diced
- 1 glasses dry white wine
- 1 orange, zest and juice
- 1 bunches thyme, leaves only
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped parsley
- 6 carrots, washed or scrubbed with the peel left on and quartered lengthways
1. Place the venison steaks in a single layer in a non-reactive container with the orange zest, garlic and rosemary. Add enough olive oil to just cover the steaks, then cover and leave to marinate in the fridge for 24-48 hours.
2. When ready to cook, remove the venison from the fridge and allow to come to room temperature for 1-2 hours.
3. For the vegetables: sauté the celeriac in a hot pan with 1 tablespoon of olive oil until coloured on all sides. Add the butter and when melted, pour in the wine, the orange zest and half of the juice. Sprinkle in the thyme and some salt and pepper.
4. Add enough water to cover the celeriac if necessary, then press a disc of greaseproof paper over the celeriac and cook for 5-6 minutes or until the cubes are soft when pierced with a fork.
5. Remove the paper and reduce the liquid a little before taking off the heat and smashing the celeriac with a potato masher or fork. Stir in the extra virgin olive oil and chopped parsley. Set aside.
6. Preheat the oven to 220C/200C fan/gas 7.
7. Place the carrots in a saucepan of cold water and bring to the boil. Cook for about 10 minutes or until just tender. Drain and place in an ovenproof dish with the remaining 2 tablespoons of olive oil, a good pinch of salt and the remaining orange juice. Place the dish in the oven.
8. For the venison: remove the steaks from the marinade and season with salt and pepper. Sear on a hot griddle to colour all over (about 1 minute each side) then transfer to an ovenproof pan. Add the water, red wine and half the butter and finish cooking in the oven for 8 minutes.
9. Remove the steaks from the pan and leave to rest while you make the sauce. Place the venison pan on top of the stove and reduce the juices by half, then add the remaining butter and a splash of balsamic vinegar to make a sauce.
10. Reheat the celeriac on top of the stove and remove the glazed carrots from the oven.
11. To serve, put the celeriac on 4 plates and arrange the carrots around. Slice the venison and place on top, then pour over the sauce.
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