Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Start by making the celeriac remoulade. Peel and julienne the celeriac until you have approximately 200g in weight, reserving the trimmings for the purée
  • 1 celeriac, large
Place the eggs in a mixing bowl and add the sherry vinegar. Whisk together then add the mustard
  • 2 eggs
  • 15ml of sherry vinegar
  • 10ml of red wine vinegar
  • 20g of Dijon mustard
Slowly whisk in the oil, pouring in a thin, steady stream until all of the oil is incorporated. Add the red wine vinegar then mix the celeriac through the mayonnaise
  • 300ml of light olive oil
Store in the fridge until needed. This remoulade will keep for up to 3 days
Tighly wrap a plate with cling film to create a flat layer across the top. Dip the parsley leaves in the oil, rub off any excess and place flat on the cling film-covered plate. Microwave on full power for about 1 minute until the parsley goes crispy
  • 8 flat-leaf parsley leaves
  • olive oil
Season with salt and store on absorbent kitchen towel in a dry place until required
  • salt
Dice the reserved celeriac. Heat a splash of oil and the butter in a pan and slowly cook off the celeriac for approximately 5 minutes. Add the cream and milk and simmer until soft for approximately 20-30 minutes
  • 100ml of cream
  • 100ml of milk
  • 50g of butter
  • vegetable oil
Transfer the mixture to a blender and blitz into a purée. Pass through a fine strainer and season to taste
  • salt
Preheat oven to 150˚C/gas mark 2
Peel the potatoes and slice into 2mm thick pieces on a mandolin
  • 4 large Maris piper potatoes
Mix the potatoes through the clarified butter to coat. Pour a little of the butter in and around the tart tins and arrange the potato slices so that they are overlapping by 5mm on each slice. Continue around the moulds to resemble a fanned circle
  • 100g of clarified butter
Continue all the way around until the mould is full. Season with salt and place the moulds on an oven tray. Cook for 10-15 minutes until golden, then turn over to achieve a consistent golden finish on the opposite side, approximately 8-10 minutes
  • salt
Once cooked, remove from the oven and carefully remove them from the moulds. Keep warm until ready to serve
Add a splash of oil to a pan over a low-medium heat. Add the shallots, thyme and juniper berries and leave to sweat
  • vegetable oil
  • 10 juniper berries, crushed
  • 3 shallots, finely diced
  • 2 sprigs of fresh thyme
One by one, add the red wine vinegar, red wine, Port and Madeira, with each addition let the liquid reduce until almost dry before adding the next liquid. Finally, add the beef stock and reduce to the desired consistency, much like a thin, rich gravy
  • 50ml of red wine vinegar
  • 100ml of red wine
  • 100ml of port
  • 100ml of Madeira
  • 650ml of beef stock
Preheat the oven to 170°C/gas mark 3
Add a small amount of oil to a large frying pan and place over a high heat. Sear the venison all over until a medium, dark brown colour. Reduce the heat, add a little butter to coat the loins and place in the oven for approximately 5 minutes. Remove from the oven and leave to rest
  • 4 150g pieces of venison loin
  • vegetable oil
  • butter
Using a ring mould, create a circle of the remoulade in the centre of each plate. Add a swipe of the purée beside the celeriac and slice the venison into 4 even portions. Arrange the meat next to the remoulade and rest the pomme Maxine between the remoulade and the venison. Pour the hot juniper jus over the top and garnish with the parsley crisps. Serve immediately



Celeriac remoulade

Parsley crisps

Celeriac trimmings

  • 100ml of cream
  • 100ml of milk
  • 50g of butter
  • vegetable oil
  • salt

Pomme Maxine

Juniper jus