Venison loin, celeriac purée, braised radicchio and blood oranges


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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
Preheat the oven to 180°C/gas mark 4
Begin by making the venison sauce. Place the bones on a large baking tray and roast in the oven for 40 minutes
After this time, remove the bones from the oven and reduce the temperature to 150°C/gas mark 2
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
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
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
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
Pass the simmered venison stock through a fine sieve into a clean pan. Heat gently, allowing to reduce to a sauce-like consistency
Preheat a water bath to 65°C
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
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
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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