Recipe: Venison Loin

We’ve teamed up with our friends at Whiting and Hammond to bring you this recipe from the latest Gastro magazine.

VENISON LOIN WITH CELERIAC FONDANT AND PUREE, BRAISED RED CABBAGE AND BLACKBERRY JUS

Serves 4
Preparation time: 40 minutes
Cooking time: 1½ hours

Ingredients
For the red cabbage
500g red cabbage, thinly sliced
420g cooking apples, peeled, cored and chopped small
½ clove garlic, chopped very small
Pinch of whole nutmeg, freshly grated
1 cinnamon stick
Pinch of ground cloves
1½ tbsp brown sugar
35ml wine vinegar
75ml red wine

For the celeriac fondant
80g unsalted butter
400g celeriac, cut across the circumference at 4cm thickness, and then cut into a rectangle (3” by 2”)
1 clove garlic, crushed
1 sprig thyme
1 sprig rosemary
4 juniper berries
50ml water

For the celeriac purée
200g celeriac, cut into small pieces
10g unsalted butter
75ml whole milk
25ml water
Salt and pepper

For the blackberry sauce
225g blackberries
200ml red wine
200ml brown chicken or veal stock
1 heaped tbsp runny honey
For the venison loin
2 x 350g venison loins
20g unsalted butter
Sprig of thyme
Clove of garlic
Salt and pepper for seasoning

Directions
For the red cabbage
Add all ingredients to a large pan. Bring to a simmer, then cover with a lid, lower the heat and cook for 1½ hours, stirring every so often. Remove the lid and continue cooking for 30 minutes until tender.

For the celeriac fondant
Preheat the oven to 180°C
In a large frying pan on a high heat, melt the butter until it begins to foam, then place the rectangle of celeriac in the pan and colour. Carefully turn over, add the garlic, herbs and water, and loosely cover with a piece of tinfoil, before cooking in the oven for 20 to 30 minutes, until cooked in the centre. To check this, insert a small knife to ensure that there’s no resistance, and that it feels soft inside.

For the celeriac purée
In a large saucepan on a medium heat, soften the celeriac pieces in the butter for five minutes, covered with a lid.
Add the milk, water, salt and pepper and cook on a low heat for 10 minutes, until the celeriac is completely soft.
Remove from the heat and, with a slotted spoon, place all of the celeriac in a blender with a little of the hot milk and blend to a smooth purée.

For the blackberry sauce
Place three quarters of the blackberries in a heavy-based saucepan with the red wine and stock, and bring to the boil.
Simmer for about 10 minutes until the blackberries have softened.
Push the mixture through a fine sieve and discard the seeds and pulp.
Return the sauce to the saucepan with the honey, then boil again until reduced by half and thickened to a smooth sauce.
Use the remaining blackberries for garnish.

For the venison loin
Sear the venison loins in a pan and colour quickly to seal all of the juices. Add the butter, thyme, garlic, salt and pepper, and cook for a further two minutes.
Place in a preheated oven at 180°C, until the loin reaches 52°C in the centre when checked with a temperature probe.
Rest for 20 minutes, then divide the loins into equal portions.

To serve
Put a swipe of purée on the plate, then place the fondant and red cabbage, with the sliced venison on top. Place the blackberries on top of the venison, dot some of the celeriac purée, and drizzle the blackberry sauce over to finish.

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