Venison Leg Recipe - Great British Chefs

Venison leg cooked in hay with roast celeriac and braised red cabbage

Main
medium
4
2 hours

PT2H

The peppery dittander and spiced cabbage add a beautifully autumnal feel to this exciting dish from Simon Rogan. This venison leg recipe also requires cooking with hay; be sure you keep an eye on it and don't let it burn.

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Ingredients

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Imperial

Venison cooked in hay

500g of venison haunch, sinew removed
120g of fresh hay, washed and dried
100g of butter, softened
2 tbsp of groundnut oil
salt
pepper

Venison sauce

500g of venison trimmings
40g of butter
50g of shallots
3 garlic cloves
200ml of brown chicken stock
1 tbsp of dittander, chopped
1 knob of butter

Braised red cabbage

1 pinch of cloves
2 star anise
1 cinnamon stick
450g of red cabbage, thinly sliced
100ml of raspberry vinegar
135g of redcurrant jelly
pepper
salt

Roast celeriac

1/2 celeriac
100ml of grapeseed oil
120g of butter
2 sprigs of fresh thyme

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Muslin cloth

Method

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To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over

500g of venison trimmings
30g of butter

Add the shallot, garlic and brown chicken stock, bring to a simmer, skim and cook down to a sauce consistency. Pass through a sieve and season. Set aside until just before serving

50g of shallots
3 garlic cloves
200ml of brown chicken stock

To make the roast celeriac, peel and cut the celeriac into 8cm pieces. Brown all over in the grapeseed oil

1/2 celeriac
100ml of grapeseed oil

Add the butter and thyme, turn down heat and cook slowly, basting all the time until tender, which should take about 20 minutes. Keep warm

120g of butter
2 sprigs of fresh thyme

To make the red cabbage, tie the spices in a piece of muslin. Combine all the ingredients in a pan with the muslin-tied spices, cover and cook slowly for about 1 hour until tender

1 pinch of cloves
2 star anise
2 cinnamon sticks
450g of red cabbage
100ml of raspberry vinegar
135g of redcurrant jelly

Take the lid off and simmer until a thin syrup forms. Season with salt and pepper. Keep warm with the spices

salt
pepper

To make the venison, heat the oven to 180°C/gas mark 4. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. Season and chill

1 tbsp of groundnut oil
salt
pepper
4 venison leg steaks, each weighing 150g

Place half the hay in a large pan with a lid. Rub the venison with 80g of butter and place on to the hay

60g of fresh hay
80g of butter

Top with the rest of the hay and put on the lid. Cook for 14 -16 minutes. Rest for at least 20 minutes, then season and brown again in a hot pan ith a dash of groundnut oil and butter briefly

60g of fresh hay
20g of butter
salt
pepper
1 tbsp of groundnut oil

Reheat the venison sauce, add a knob of butter and the dittander

1 tbsp of dittander
1 knob of butter

To serve, slice the haunch inot 3 peices per portion, spoon some red cabbage on top and finihs by arranging around the celeriac and spoon over the sauce. Serve immediately

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Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.