Saddle of venison with shallots, salt baked celeriac and venison sauce
by Laurie Gear
Return to Recipe
Print
Ingredients
Fresh Meat
4 venison steaks, each weighing 150g
150g of venison bones, roasted and browned in moderate oven
Dairy
51g of butter
Store Cupboard
salt
4 egg whites
150g of rock salt
50g of caster sugar
pepper
Fruit & Vegetables
1 celeriac
2 carrots
2 onions
2 garlic cloves
1 celery stick
100g of rosehips
4 shallots, caramelised and peeled
2 heads of cavolo nero, picked off the stalk and washed
Speciality Ingredients
1 handful of Douglas fir pine needles
100g of hawthorn berry
Cooking Sauces
500ml of brown chicken stock, or enough to cover
Beverages
80ml of red wine
200ml of orange juice
Oils & Vinegars
olive oil