Venison loin with celeriac remoulade, pomme Maxine and juniper jus by Graham Campbell - Print Recipe

1

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

2

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

3

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

4

Store in the fridge until needed. This remoulade will keep for up to 3 days

5

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

6

Season with salt and store on absorbent kitchen towel in a dry place until required

salt

7

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

8

Transfer the mixture to a blender and blitz into a purée. Pass through a fine strainer and season to taste

salt

9

Preheat oven to 150˚C/gas mark 2

10

Peel the potatoes and slice into 2mm thick pieces on a mandolin

4 large Maris piper potatoes

11

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

12

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

13

Once cooked, remove from the oven and carefully remove them from the moulds. Keep warm until ready to serve

14

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

15

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

16

Preheat the oven to 170°C/gas mark 3

17

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

vegetable oil
butter
4 venison loins, each weighing 150g

18

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

Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Ingredients

Venison

Celeriac remoulade

Parsley crisps

Celeriac trimmings

Pomme Maxine

Juniper jus

Method