Venison with roasted root vegetables and a red wine sauce

4
2 hours

Ingredients

Root vegetable mash

  • 10g of unsalted butter
  • 6 carrots, peeled and diced
  • 1/2 celeriac, peeled and diced
  • 1/2 turnip, peeled and diced
  • nutmeg
  • salt
  • black pepper

Red wine syrup

  • 200ml of red wine
  • 200g of caster sugar
  • 200ml of water

Beetroot

  • 2 baby beetroots
  • salt
  • vegetable oil

Celeriac purée

  • 1 celeriac, peeled and diced
  • lemon juice
  • 300ml of whipping cream
  • 1 dash of vegetable oil
  • salt

Carrots

  • 8 baby heritage carrots, scrubbed and trimmed
  • 1 dash of vegetable oil

Girolles

  • 1 handful of small girolles
  • 1 knob of butter

Venison

  • 4 venison loins, weighing 130g each
  • 50g of unsalted butter
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 juniper berries
  • 1 dash of vegetable oil
  • salt

Garnish

  • 1 handful of blackberries
  • 1 apple, half cut into 4 wedges and the other half cut into 1cm dice
  • 1 handful of baby salad leaves

Method

1
Preheat an oven to 180ºC/gas mark 4. Toss the beetroots in salt and oil and roast in the oven for about 20 minutes until tender
  • 2 baby beetroots
  • salt
  • vegetable oil
2
Meanwhile, bring a pan of salted water to the boil and add the diced root vegetables for the mash. Cook for around 15 minutes until soft, then drain and mash with the butter. Season with salt, pepper and nutmeg to taste. For a smoother finish you can use a stick or jug blender to create a purée. Set aside to reheat before serving
  • 6 carrots, peeled and diced
  • 1/2 celeriac, peeled and diced
  • 1/2 turnip, peeled and diced
  • 10g of unsalted butter
  • salt
  • black pepper
  • nutmeg
3
For the celeriac purée, heat a heavy-bottomed pan with a splash of vegetable oil and sweat the diced celeriac for 5 minutes. Add a squeeze of lemon juice and the cream and simmer until the celeriac is cooked through. Blend the mixture until completely smooth, then pass through a fine sieve, season and set aside to reheat before serving
  • 1 dash of vegetable oil
  • 1 celeriac, peeled and diced
  • lemon juice
  • 300ml of whipping cream
  • salt
4
Reduce 100ml of the red wine in a heavy-bottomed pan until very thick and syrupy, then add in the other 100ml and reduce by half
  • 200ml of red wine
5
In a separate pan combine the sugar and water and bring to the boil. Add this into the red wine syrup, stir and set aside
  • 200g of caster sugar
  • 200ml of water
6
Boil the carrots in salted water until tender, then drain and cool in ice water
  • 8 baby heritage carrots, scrubbed and trimmed
7
When you've prepared all the accompaniments, it's time to cook the venison. Heat a heavy-bottomed pan with a splash of vegetable oil and season the venison all over. Add the meat to the pan and sear until nicely coloured on all sides
  • 1 dash of vegetable oil
  • 4 venison loins, weighing 130g each
  • salt
8
Add the butter, bay leaf, sprig of thyme and a few juniper berries and baste the venison for 8 minutes, turning the meat every couple of minutes. Leave the meat to rest on a board for 10 minutes
  • 50g of unsalted butter
  • 1 bay leaf
  • 1 sprig of thyme
  • 4 juniper berries
9
Whilst the meat is resting, finish your garnish. Heat a pan with a splash of vegetable oil and colour the carrots on both sides
  • 1 dash of vegetable oil
10
Heat another pan and sauté the girolles lightly in the butter. Reheat the rest of the accompaniments
  • 1 knob of butter
  • 1 handful of small girolles
11
When the meat has rested, slice each loin in half, season with salt and pepper and place on the plate. Arrange the root vegetable mash, celeriac purée, beetroots, carrots and girolles alongside. Finish with the red wine sauce, apple, fresh blackberries and baby salad leaves
  • 1 apple, half cut into 4 wedges and the other half cut into 1cm dice
  • 1 handful of blackberries
  • 1 handful of baby salad leaves