Roasted loin of venison with celeriac puree, cavolo nero and pickled wild mushrooms
What could be more British than wonderful, seasonal venison from our organic red deer herd in Wootton. The accompaniments are both rich and sharp to create a lovely, balanced dish that would make an ideal alternative to turkey for Christmas.
300g venison loin
handful of wild mushrooms
150ml cider vinegar
150ml caster sugar
5 leaves cavolo nero
Begin a day or so before by pickling the mushrooms. Firstly dissolve the sugar into the cider vinegar in a small saucepan set over a low heat. Prepare the mushrooms by trimming and cutting into large, pretty pieces and pop into a bowl. Pour over the vinegar mixture, cling film tightly and set aside to cool completely.
Make the celeriac puree by melting the butter and adding the finely shredded celeriac, adding salt and pepper and sweating until tender. Add the milk, simmering for 2-3 minutes or until the celeriac is cooked. Strain off a little of the milk into a small jug before blending the celeriac until smooth with a hand blender, adding the reserved milk slowly to create a smooth puree. Check the seasoning and set aside.
Season the venison with salt and pepper and roast in a hot pan with a little grape seed oil until golden on all sides. Pop into the oven and roast at 190°C for 4-6 minutes or until the venison is cooked pink. Remove and allow to rest for at least 5 minutes.
As the venison is resting, heat the butter in a small pan with 4 tablespoonfuls of water and bring to a rolling simmer. Add the finely shredded cavolo nero and season with salt and pepper, keeping at a boil and allowing the water to steam the cavolo nero as it evaporates. When all of the water has evaporated, remove from the heat.
Spoon the celeriac puree on to 2 large plates, topping with the wilted cavolo nero, sliced venison and finishing with a scattering of pickled wild mushrooms.
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