Loin of Venison with Citrus Celeriac and Red Kale

Loin of Venison with Citrus Celeriac and Red Kale


Serving 3-4

1.5kg Turnbull’s Venison Loin
1 Celeriac, peeled and diced into 5mm chunks
50ml Seabanks Lemon Oil
500ml Whipping cream
350ml Madeira
1 litre Chicken stock
1 small bunch Thyme
100g Diced butter
1 x Red kale

1. Prep the Venison

Trim the loin to remove any sinew (we can do this for you just ask one of the team)

2. Prepare the Celeriac

Sweat the celeriac with salt and pepper in the Lemon oil in a heavy pan with a lid until the celeriac becomes tender.

3. Add the cream

Add the cream to the pan, and reduce until thickened and coating the celeriac. Lightly crush with a whisk or fork.

4. Begin the Venison

Roast any trim from the venison in a heavy pan. Once coloured, add the madeira and reduce by two thirds, then add the chicken stock and reduce until the sauce has some body, then strain through a sieve.

5. Roast the Venison

Preheat the oven to 180˚C (170˚C fan).

Season the venison well with salt and pepper and colour each piece all over in a heavy cast iron pan or similar. Transfer to an oven proof tray, add a few sprigs of thyme, and roast in the oven for 8 minutes, turning halfway and adding the butter.

Once cooked, remove from the oven and rest for 10 minutes.

This will cook the venison to medium rare – if you would prefer, you can cook it for 10 minutes for medium.

6. Prepare the Kale and Jus

Blanch the kale in boiling salted water.

Pour any resting juices and butter from the venison into the madeira jus.

7. Serve

Slice the venison evenly and make sure the celeriac is piping hot. Plate and serve.