Venison leg cooked in hay with roast celeriac and braised red cabbage
Item 1 of 1
- medium
- 4
- 2 hours
The peppery dittander and spiced cabbage add a beautifully autumnal feel to this exciting dish from Simon Rogan. This venison leg recipe also requires cooking with hay; be sure you keep an eye on it and don't let it burn.
First published in 2015
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Ingredients
Metric
Imperial
Venison cooked in hay
- 500g of venison haunch, sinew removed
- 120g of fresh hay, washed and dried
- 100g of butter, softened
- 2 tbsp of groundnut oil
- salt
- pepper
Venison sauce
- 500g of venison trimmings
- 40g of butter
- 50g of shallots
- 3 garlic cloves
- 200ml of brown chicken stock
- 1 tbsp of dittander, chopped
- 1 knob of butter
Braised red cabbage
- 1 pinch of cloves
- 2 star anise
- 1 cinnamon stick
- 450g of red cabbage, thinly sliced
- 100ml of raspberry vinegar
- 135g of redcurrant jelly
- pepper
- salt
Roast celeriac
- 1/2 celeriac
- 100ml of grapeseed oil
- 120g of butter
- 2 sprigs of fresh thyme
SAVE RECIPE
Equipment
- Muslin cloth
Method
1
To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over
- 500g of venison trimmings
- 30g of butter
2
Add the shallot, garlic and brown chicken stock, bring to a simmer, skim and cook down to a sauce consistency. Pass through a sieve and season. Set aside until just before serving
- 50g of shallots
- 3 garlic cloves
- 200ml of brown chicken stock
3
To make the roast celeriac, peel and cut the celeriac into 8cm pieces. Brown all over in the grapeseed oil
- 1/2 celeriac
- 100ml of grapeseed oil
4
Add the butter and thyme, turn down heat and cook slowly, basting all the time until tender, which should take about 20 minutes. Keep warm
- 120g of butter
- 2 sprigs of fresh thyme
5
To make the red cabbage, tie the spices in a piece of muslin. Combine all the ingredients in a pan with the muslin-tied spices, cover and cook slowly for about 1 hour until tender
- 1 pinch of cloves
- 2 star anise
- 2 cinnamon sticks
- 450g of red cabbage
- 100ml of raspberry vinegar
- 135g of redcurrant jelly
7
To make the venison, heat the oven to 180°C/gas mark 4. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. Season and chill
- 1 tbsp of groundnut oil
- salt
- pepper
- 4 venison leg steaks, each weighing 150g
8
Place half the hay in a large pan with a lid. Rub the venison with 80g of butter and place on to the hay
- 60g of fresh hay
- 80g of butter
10
Reheat the venison sauce, add a knob of butter and the dittander
- 1 tbsp of dittander
- 1 knob of butter
11
To serve, slice the haunch inot 3 peices per portion, spoon some red cabbage on top and finihs by arranging around the celeriac and spoon over the sauce. Serve immediately
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