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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

PT2H

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 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

Ingredients

Metric

Imperial

  • Venison cooked in hay

  • Venison sauce

  • Braised red cabbage

  • Roast celeriac

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