Venison with roasted root vegetables and a red wine sauce

PT2H

Share recipe

Ingredients

Metric

Imperial

Root vegetable mash

Red wine syrup

  • 200ml of red wine
  • 200g of caster sugar
  • 200ml of water

Beetroot

Celeriac purée

Carrots

Girolles

Venison

Garnish

  • 1 handful of blackberries
  • 1 apple, half cut into 4 wedges and the other half cut into 1cm dice
  • 1 handful of baby salad leaves
1
Preheat an oven to 180ºC/gas mark 4. Toss the beetroots in salt and oil and roast in the oven for about 20 minutes until tender
2
Meanwhile, bring a pan of salted water to the boil and add the diced root vegetables for the mash. Cook for around 15 minutes until soft, then drain and mash with the butter. Season with salt, pepper and nutmeg to taste. For a smoother finish you can use a stick or jug blender to create a purée. Set aside to reheat before serving
3
For the celeriac purée, heat a heavy-bottomed pan with a splash of vegetable oil and sweat the diced celeriac for 5 minutes. Add a squeeze of lemon juice and the cream and simmer until the celeriac is cooked through. Blend the mixture until completely smooth, then pass through a fine sieve, season and set aside to reheat before serving
4
Reduce 100ml of the red wine in a heavy-bottomed pan until very thick and syrupy, then add in the other 100ml and reduce by half
5
In a separate pan combine the sugar and water and bring to the boil. Add this into the red wine syrup, stir and set aside
  • 200g of caster sugar
  • 200ml of water
6
Boil the carrots in salted water until tender, then drain and cool in ice water
7
When you've prepared all the accompaniments, it's time to cook the venison. Heat a heavy-bottomed pan with a splash of vegetable oil and season the venison all over. Add the meat to the pan and sear until nicely coloured on all sides
8
Add the butter, bay leaf, sprig of thyme and a few juniper berries and baste the venison for 8 minutes, turning the meat every couple of minutes. Leave the meat to rest on a board for 10 minutes
9
Whilst the meat is resting, finish your garnish. Heat a pan with a splash of vegetable oil and colour the carrots on both sides
  • 1 dash of vegetable oil
10
Heat another pan and sauté the girolles lightly in the butter. Reheat the rest of the accompaniments
11
When the meat has rested, slice each loin in half, season with salt and pepper and place on the plate. Arrange the root vegetable mash, celeriac purée, beetroots, carrots and girolles alongside. Finish with the red wine sauce, apple, fresh blackberries and baby salad leaves
  • 1 apple, half cut into 4 wedges and the other half cut into 1cm dice
  • 1 handful of blackberries
  • 1 handful of baby salad leaves
Share recipe