Roe deer au poivre with apple and celeriac puree

Peppered venison, crisp potato rosti and creamy celeriac purée create a magical mix of flavours in this glorious offering from Paul Bloxham
By Paul Bloxham
Roe deer au poivre with apple and celeriac puree
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 heads of celeriac
  • 2 tbsp unsalted butter, cold
  • 2 Granny Smith apples
  • 125 ml white wine
  • 300 ml double cream
  • nutmeg, to taste
  • salt, and freshly ground black pepper

For the potato rosti:

  • 2 potatoes, (blanched)
  • 4 tbsp butter, melted
  • 3 tbsp olive oil

For the venison:

  • 1 kg venison loin, or well trimmed leg of venison, cut into 4 medallions
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1½ tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp green peppercorns, in brine drained
  • 6 juniper berries
  • 4 medium shallots, thinly diced
  • 50 ml brandy
  • 100 ml venison or beef stock
  • small bunch chives, chopped


1. Place the celeriac in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.

2. Meanwhile, melt 1 tablespoon of the butter in a frying pan over a moderate heat and add the apples. Cook, stirring regularly, until soft. Add the wine and continue to cook, until the apples fall apart. Place the drained celeriac and apples into a food processor. Add 150ml of the cream and the remaining butter and puree until smooth. Season with nutmeg, salt and freshly ground black pepper to taste.

3. Grate the blanched potato into a bowl, season with salt and freshly ground black pepper and add the melted butter. Heat the oil in a frying pan and gently fry the rosti until crisp and golden.

4. Coat the venison on all sides with the salt and cracked black pepper.

5. In a large frying pan, heat the olive oil over a high heat, add the venison and cook for about 2 minutes on each side until brown. Add the butter, peppercorns, juniper and shallots to the pan and cook. Add the brandy and flame to burn off any alcohol, then add the stock and bubble until reduced by half. Stir in the remaining cream and the chopped chives.

6. Divide the apple and celeriac puree among 4 warmed serving plates and top each with a rosti, followed by a carved venison medallion. Pour the sauce over the venison and serve immediately.

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