Loin of venison with celeriac, apple and sage

Show off with Kenny Atkinsons roasted venison dish, which comes with crisp-fried sage, smooth celeriac mash and glazed apple
Loin of venison with celeriac, apple and sage
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 30 minutes plus 4 hrs infusing
  • Effort: hard

Ingredients

For the sage oil

  • 1 bunches sage
  • vegetable oil, to cover
  • 1 lemon, pared zest only
  • 1 cloves garlic

For the sage crisps

  • vegetable oil, for deep frying
  • 4 sage, leaves

For the venison sauce

  • 1-2 tbsp vegetable oil
  • 200 g venison trimmings, finely chopped
  • 2 banana shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 button mushrooms
  • 5 juniper berries
  • 3 sprigs thyme
  • 1/2 bay leaf
  • 500 ml red wine
  • 500 ml chicken stock
  • 1 litres venison, beef or veal stock
  • 170 ml port

For the venison

  • 1 X 300 - 400 g venison loin
  • coarse sea salt
  • 1 tbsp vegetable oil
  • 1 knob butter

For the celeriac purée

  • 500 g celeriac, chopped into equal sized pieces
  • 3 banana shallots, finely chopped
  • 3 cloves garlic
  • 125 g unsalted butter
  • 570 ml water
  • 100 ml double cream

For the garnish

  • 10 whole peeled baby onions
  • 10 pieces diced celeriac
  • 1-2 tbsp vegetable oil
  • 10 girolle mushrooms
  • 1 sprigs thyme
  • 1 knob butter

For the caramelised apple

  • 2 tbsp sugar
  • 50 g butter
  • 2 rings braeburn or granny smith apples, 2-3cm thick, peeled and cored

Method

1. For the sage oil: lightly bash the sage with a rolling pin and place in a pan. Add the oil, lemon peel and garlic clove and bring to a simmer. Immediately remove the oil from the heat and leave to infuse in a warm place for about 4 hours. Any sage oil not used in this recipe can be used to drizzle over other dishes.

2. For the sage crisps: heat the vegetable oil in a deep-fat fryer to 150C - do not leave the fryer unattended. Add the leaves and fry until they stop sizzling and turn crisp but remain green. Remove using a slotted spoon and dry on kitchen paper. Season with salt and set aside.

3. For the venison sauce: heat the oil in a large saucepan and fry the venison trimmings until golden-brown.

4. Add the shallots, garlic and mushrooms and cook until browned. Add the thyme and bay leaves.

5. Pour in the wine and cook until reduced to a syrupy consistency. Add both stocks, bring to a simmer and bubble for about 40 minutes.

6. Leave to cool slightly, then pass the sauce through a fine muslin cloth into a clean pan. Place the pan back on the heat and simmer until the sauce is thick enough to coat the back of a spoon. Keep warm.

7. For the venison: preheat the oven to 200C/gas 6. Season the venison with sea salt and fry in a pan in the oil and butter until golden-brown on all sides. Baste with the hot fat then transfer to the oven for about 5-7 minutes, depending on the size of the loin (this will produce rare to medium meat cook longer if you prefer your venison well done). Leave to rest, covered, in a warm place for 10 minutes.

8. For the celeriac purée: place the celeriac, shallots, garlic, butter and water in a saucepan and bring to the boil. Cook over a high heat until nearly all the water has been absorbed by the celeriac. Cool slightly then blend in a blender or food processor. Stir in the double cream, salt and white pepper. Keep warm.

9. For the garnish: in a saucepan, cover the baby onions with water and add a pinch of salt. Bring to a simmer and cook until tender. Remove from the heat and leave to cool.

10. Blanch the diced celeriac in a pan of boiling water for about 1 minute and remove using a slotted spoon. Set aside.

11. Heat the oil and fry the cooked baby onions, celeriac, thyme and girolle mushrooms until hot through. Stir in the butter, season with salt and pepper and drain.

12. For the caramelised apple: heat the sugar in a pan to a light caramel. Add the butter and stir to combine.

13. Add the apple rings to the pan and fry on each side for about 1 minute.

14. To serve, spoon a little of the celeriac purée onto each of two plates. Carve the venison and arrange it next to the purée. Spoon the baby onions, mushrooms and celeriac over. Place the caramelised apple ring on top of the venison and spoon a little warm sauce over and around. Finish with a few crisp sage leaves and a dash of sage oil.

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