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


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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

Braised red cabbage

Roast celeriac

To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over
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
To make the roast celeriac, peel and cut the celeriac into 8cm pieces. Brown all over in the 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
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
Take the lid off and simmer until a thin syrup forms. Season with salt and pepper. Keep warm with the spices
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
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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