Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Ingredients

Fresh Meat

  • 4 venison loins, each weighing 150g

Oils & Vinegars

  • vegetable oil
  • 15ml of sherry vinegar
  • 10ml of red wine vinegar
  • 300ml of light olive oil
  • olive oil
  • vegetable oil
  • 50ml of red wine vinegar
  • vegetable oil

Dairy

  • butter
  • 100ml of cream
  • 100ml of milk
  • 50g of butter
  • 100g of clarified butter

Fruit & Vegetables

  • 1 celeriac, large
  • 4 large Maris piper potatoes
  • 3 shallots, finely diced
  • 10 juniper berries, crushed

Store Cupboard

  • 2 eggs
  • 20g of Dijon mustard
  • salt
  • salt
  • salt
  • 650ml of beef stock

Salad & Fresh Herbs

  • 8 flat-leaf parsley leaves
  • 2 sprigs of fresh thyme

Beverages

  • 100ml of red wine
  • 100ml of port
  • 100ml of Madeira