Loin of Venison with Smoked Celeriac and Red Kale
This recipe was kindly provided by Joshua Hunter, Head Chef at Holland and Holland
|For the dish
|Celeriac, peeled and diced into 5mm
|1 litre x
|1 small bunch x
Trim the loin to remove the sinew, then cut into 3 even pieces. Keep the trim (you can ask the butcher to do this for you)
Sweat the celeriac with salt and pepper in the smoked oil in a heavy pan with a lid until the celeriac becomes tender.
Add the cream to the pan, and reduce until thickened and coating the celeriac. Lightly crush with a whisk or fork.
Roast any trim from the venison in a heavy pan. Once coloured, add the madeira and reduce by two thirds, then add the chicken stock and reduce until the sauce has some body, then strain through a sieve.
Preheat the oven to 180˚C (170˚C fan).
Season the venison well with salt and pepper and colour each piece all over in a heavy cast iron pan or similar. Transfer to an oven proof tray, add a few sprigs of thyme, and roast in the oven for 8 minutes, turning halfway and adding the butter. Once cooked, remove from the oven and rest for 10 minutes.
This will cook the venison to medium rare – if you would prefer, you can cook it for 10 minutes for medium.
Blanch the kale in boiling salted water.
Pour any resting juices and butter from the venison into the madeira jus.
Slice the venison evenly and make sure the celeriac is piping hot. Plate and serve.