Saddle of venison with shallots, salt baked celeriac and venison sauce
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
The inspiration for this saddle of venison recipe comes from the Chiltern Hills which are close to Laurie Gear's restaurant, Artichoke. Foraged Douglas Fir needles and salt crusted celeriac give this dish a festive aroma while Hawthorn berries and rosehips add acidity. Laurie Gear recommends substituting the pine needles for citrus peel and cranberries for the foraged berries, if necessary
First published in 2015
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Ingredients
Metric
Imperial
Venison
- 4 venison steaks, each weighing 150g
- 50g of butter
- salt
Salt baked celeriac
- 1 celeriac
- 1 handful of Douglas fir pine needles
- 4 egg whites
- 150g of rock salt
Venison sauce
- 150g of venison bones, roasted and browned in moderate oven
- 500ml of brown chicken stock, or enough to cover
- 2 carrots
- 2 onions
- 2 garlic cloves
- 80ml of red wine
- 1 celery stick
- olive oil
Emulsion
- 100g of hawthorn berry
- 100g of rosehips
- 50g of caster sugar
- 200ml of orange juice
To plate
- 4 shallots, caramelised and peeled
- 2 heads of cavolo nero, picked off the stalk and washed
- butter
- salt
- pepper
SAVE RECIPE
Equipment
- Pastry brush
- Fine chinoise
Method
1
For the salt baked celeriac, whisk the egg whites to medium peaks and incorporate the rock salt to form a paste. Chop the Douglas fir needles and add to the mixture
- 150g of rock salt
- 4 egg whites
- 1 handful of Douglas fir pine needles
2
Preheat the oven to 180°C/gas mark 4. Pat the salt mixture around the celeriac, place on a baking tray and bake for 40 minutes. Remove from the oven and allow to cool
- 1 celeriac
3
For the venison sauce, place a large pan over a medium heat and add a little olive oil. Roughly chop the carrot, celery, onion and garlic and sweat in the pan until lightly caramelized. Pour in the red wine and reduce by half
- 1 celery stick
- 2 carrots
- 2 onions
- 2 garlic cloves
- 80ml of red wine
- olive oil
4
Add the roasted venison bones and top up with chicken stock. Bring to the boil, then reduce to a gentle simmer for 30 minutes
- 150g of venison bones
- 500ml of brown chicken stock
5
Use a large slotted spoon or pair of tongs to remove the bones. Pass the liquid through muslin cloth over a fine strainer to remove all of the solids. Return to a clean pan, bring to a rolling boil and reduce by 3/4
6
Preheat the oven to 200°C/gas mark 6. Place a pan over a medium heat, add the butter, and as soon as it begins to foam, pan-fry the venison steaks until caramelised all over. Season with salt and transfer to the oven for approximately 12 minutes. Remove and allow to rest for 8-10 minutes
- 50g of butter
- salt
- 4 venison steaks, each weighing 150g
7
Blanch the cavolo nero in boiling salted water for 2 minutes and then plunge into ice cold water. Drain and squeeze out the excess water. Reheat in a hot pan with some butter and season to taste
8
For the emulsion, place the berries, rosehips, orange juice and sugar in a small pan and set over a medium heat. Cook until tender. Blitz in a blender and pass through a fine strainer - it should have the consistency of a thin syrup and can be left at room temperature until serving
- 100g of hawthorn berry
- 200ml of orange juice
- 50g of caster sugar
- 100g of rosehips
9
To serve, brush a strip of emulsion across each plate. Place the buttered cavolo nero on each plate, just off centre, and lay slices of venison on top. Cut the salt baked celeriac into cubes and arrange on each plate along with the shallots. Drizzle with the venison sauce and serve
- 4 shallots
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