Venison haunch with spiced celeriac, and roasted pear
This stunning dish from Chantelle Nicholson combines the best of winter flavours with venison haunch, a celeriac purée full of warming spices and tender roasted pears. The pears are cooked with Discarded rum, adding a rich, caramelised note to the dish. The pear cores and peels can be used in Chantelle's Winter Pear Colada for a low-waste drink pairing.
Ingredients
Metric
Imperial
Celeriac remoulade
- 100g of celeriac, peeled
- 2 tbsp of crème fraîche
- 1 tsp wholegrain mustard
Spiced celeriac
- 200g of celeriac, peeled
- 25g of butter
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 100ml of whole milk
Pears
- 20g of butter
- 2 pears, peeled, halved and cored
- 25g of Discarded Banana Peel Rum
- 1/2 tsp Dijon mustard
- 1/2 tsp sherry vinegar
Venison
- 1 tbsp of vegetable oil
- 480g of venison haunch, divided into 4 pieces
- 20g of butter
- wood sorrel, to garnish
Method
Finely julienne the 100g celeriac for the remoulade. Add a good pinch of salt and set aside
- 100g of celeriac, peeled
Add the spices and milk and simmer for 10 minutes
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 100ml of whole milk
Blend to a chunky consistency with an immersion blender and set aside
For the pears, heat the butter in a small frying pan. When hot, add the pears. Brown well on each side. Deglaze with the rum and turn the heat to low
- 20g of butter
- 2 pears, peeled, halved and cored
- 25g of Discarded Banana Peel Rum
For the venison, add the vegetable oil to another frying pan. Heat until almost smoking then season the venison with salt. Quickly brown all sides of the venison, then turn the heat down and add the butter
- 1 tbsp of vegetable oil
- 480g of venison haunch, divided into 4 pieces
- 20g of butter
Spoon the hot butter over the venison, cooking and basting for a further 5 minutes. Remove from the pan and keep somewhere warm, resting for 5 minutes
To finish the celeriac remoulade, add the crème fraîche and grain mustard to the julienned celeriac, mixing well. Set aside
- 2 tbsp of crème fraîche
- 1 tsp wholegrain mustard
Remove the pears from the frying pan and return the pan to the heat, adding in the cooking liquor from the venison. Place on a medium heat and, when hot, mix in the Dijon mustard and vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp sherry vinegar
To serve, place the celeriac remoulade on each plate. Top with a pear half. Place a spoonful of the spiced purée on the plate. Carve the venison and place on top the purée. Spoon over the cooking juices then garnish with the wood sorrel
- wood sorrel, to garnish
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