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

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

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

PT2H

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1
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
2
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
3
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
4
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
5
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
6
Take the lid off and simmer until a thin syrup forms. Season with salt and pepper. Keep warm with the spices
  • salt
  • pepper
7
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
8
Place half the hay in a large pan with a lid. Rub each venison portion with 20g of softened butter and place on top of the hay
  • 60g of fresh hay
  • 80g of butter
9
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 fry in groundnut oil and butter briefly
  • 60g of fresh hay
  • 20g of butter
  • salt
  • pepper
  • 1 tbsp of groundnut oil
10
Reheat the venison sauce, add a knob of butter and the dittander
  • 1 tbsp of dittander
  • 1 knob of butter
11
To serve, spoon some red cabbage onto each plate and carve a piece of venison onto it. Arrange around the celeriac and spoon over the sauce. Serve immediately

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Ingredients

Metric

Imperial

Venison cooked in hay

Venison sauce

Braised red cabbage

Roast celeriac

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