Venison loin, celeriac purée, braised radicchio and blood oranges

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Ingredients

Metric

Imperial

Venison

Sauce

Celeriac purée

Braised radicchio

To serve

  • 2 blood oranges, segmented then cut in half
  • micro herbs, such as nasturtium, baby basil and carrot tops
  • fleur de sel
1
Preheat the oven to 180°C/gas mark 4
2
Begin by making the venison sauce. Place the bones on a large baking tray and roast in the oven for 40 minutes
3
After this time, remove the bones from the oven and reduce the temperature to 150°C/gas mark 2
4
Place the roasted bones, olive oil, onion, carrot and celery in a wide, heavy bottomed saucepan over a medium heat. Add the red wine and tomato paste, cover with water and gently simmer for 1 hour
5
Place the radicchio segments on a baking tray with all the seasonings. Mix well, then cover with foil and place in the oven for 45 minutes or until crisp around the edges and just tender
6
Meanwhile, make the celeriac purée. Place the cream, vegetable stock and celeriac in a large saucepan over a medium heat. Bring to the boil, then lower the heat and simmer for 20 minutes, or until tender
  • 1 celeriac, peeled and cut into small cubes
  • 200ml of vegetable stock
  • 200ml of cream
7
When the celeriac is cooked, blend with a hand blender until you obtain a smooth, consistent purée. Stir in the butter, season to taste with the salt, pepper and orange zest and keep warm
8
Pass the simmered venison stock through a fine sieve into a clean pan. Heat gently, allowing to reduce to a sauce-like consistency
9
Preheat a water bath to 65°C
10
Place the venison loin in a vacuum bag with the olive oil and salt. Seal in a chamber sealer, then cook in the water bath for 20 minutes. Remove from the vacuum bag and pat dry on kitchen paper
11
Slice the loin widthwise into 4 even-sized chunks, then wrap each loin in cling film and roll into a long, slim cylinder. Heat a little oil in a frying pan, unwrap the venison loins and sear on all sides
12
To serve, place a radicchio segment in the centre of each plate, adding a spoonful of celeriac purée on one side and the venison loin on the other. Arrange a few pieces of blood orange across the plate, finish with a drizzle of venison sauce, a pinch of fleur de sel and micro herbs to garnish
  • 2 blood oranges, segmented then cut in half
  • micro herbs, such as nasturtium, baby basil and carrot tops
  • fleur de sel
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