> Recipes > Sunday roast

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

PT2H

Ingredients

save recipe
recipe saved

Metric

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

Braised red cabbage

Roast celeriac

save recipe
recipe saved

Method

save recipe
recipe saved
1
To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over
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
3
To make the roast celeriac, peel and cut the celeriac into 8cm pieces. Brown all over in the 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
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
6
Take the lid off and simmer until a thin syrup forms. Season with salt and pepper. Keep warm with the spices
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
8
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
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 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
10
Reheat the venison sauce, add a knob of butter and the dittander
  • 1 tbsp of dittander
  • 1 knob of butter
11
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
Share recipe

Comments ()

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

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.