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Seared Loin of Venison with Celeriac Purée & Baked Plums

MAIN DISHES / AUTUMN / WINTER

INGREDIENTS

(Serves 2)

PLUMS:

  • a serving of our baked wild plums with juniper (download our eBook below for the recipe)

VENISON:

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • generous pinch of salt
  • twist of black pepper
  • 1/2 tsp olive oil
  • 2 venison loin medallions (roughly 160g each)

CELERIAC:

  • 1/2 a medium celeriac, peeled and roughly chopped
  • vegetable stock to cover
  • 2 sprigs thyme, leaves only
  • 15g butter
  • generous pinch of salt
  • twist of black pepper

We are immensely proud of the venison that we produce at Daylesford. Reared at Wootton, our organic farm in Staffordshire, our deer are free to roam the luscious parkland with time to mature naturally in an environment well suited to their needs. Thanks to a careful breeding program they then go on to provide sensational meat for our farmshops and online shop through the autumn and winter seasons.

Thoroughly warming and made with nature’s true superfoods, each powered by the organic system on our doorstep at Daylesford, this is a dish packed with the wide-ranging benefits of lean venison and seasonal ingredients at their prime.

When your immune system is low, when you are tired or when you feel the need for an energy boost, this dish is certainly a good one to turn to with its abundance of iron, protein and vitamin B12.

Download our autumn eBook for more more exclusive recipes to live well this season.

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METHOD

DIFFICULTY: Medium 30 MINS

Pre-heat the oven to 200°C.

Toast the coriander and fennel seeds in a pan over a medium heat until just beginning to smoke. Transfer to a pestle and mortar and grind to a coarse texture with the salt and pepper. Add the olive oil and stir together to make a fragrant paste. Divide the spices between the loins of venison and smother until evenly covered. Set aside.

Put the celeriac into a pan and cover with the vegetable stock. Simmer over a medium heat until softened. Strain through a colander, being sure to reserve the liquid. Put the celeriac into a high- speed blender with the thyme, butter, salt and pepper and blitz until smooth, adding a little of the reserved water to loosen the purée. Return to the pan and adjust the seasoning as necessary.

Place an oven-proof pan over a high heat with 1 tbsp of olive oil. When hot, turn the temperature down, add the venison loins and sear briefly on both sides. Transfer the pan to the oven and roast for 4-5 minutes before transferring the venison to a board to rest for at least 10-15 minutes.

Deglaze the pan over a medium heat with 4-5 tablespoons of the jus from the plums and a little butter. Divide the celeriac purée between two warm plates, slice each of the venison medallions and arrange over the top with 3-4 of the halved plums and a drizzle of the warmed plum jus.

Serve with a large bowlful of wilted seasonal greens.

KO Seared loin of venison

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