- • 4 x 120g venison loin
- • 2g juniper berries
- • 10g butter
- • 1g thyme
- Nutmeg celeriac puree:
- • 400g thin sliced celeriac
- • 30g butter
- • 100ml milk
- • 50g double cream
- • 3g ground nutmeg
- • 3.6g salt
- Cavolo nero
- • 50g cavolo nero
- • 1L water
- • 10g salt
Roast loin of venison, nutmeg celeriac puree, cavelo nero, blackberries
Larry Jayasekara
27th November 2015
Roast loin of venison, nutmeg celeriac puree, cavelo nero, blackberries
Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Roast loin of venison, nutmeg celeriac puree, cavelo nero, blackberries recipe a try for yourself?
Ingredients
Method
Vacuum pack the venison – each into one bag – then poach at 63°C for 25 min and then rest for 10 min. Remove from the bag and season the meat with salt then roast in a hot pan for 3-4 min. Add butter, thyme and juniper berries, cook for 2-3 min, remove from the pan then slice and serve.
Nutmeg celeriac puree:
Place the butter into a pan until it melts then add celeriac, cook until the celeriac is getting soft then add milk and cream. Bring it to boil and blitz until smooth. Once you blend, pass trough a chinar and season with salt and nutmeg then ready to serve.
Cavolo nero
Bring to the boil water and salt then add cavolo nero. Blanch till soft then remove from the hot water straight into ice water. Once is refreshed portion to the size you want then reheat in a pan with little butter and serve.
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