Recipe for Loin Of Venison With Celeriac Puree - Loin Of Venison With Celeriac Puree Recipe - the Ma

Ingredients

• 700g (1lb 9oz) loin of venison
• 1 tbsp olive oil
• knob of butter
• 100g (3½ oz) porcini or wild mushrooms, cut into thick slices
• 1 small shallot, diced
• 300g (10oz) red cabbage, quartered, cored, and sliced
• 1 apple, cored, peeled, and sliced
• 1 tbsp clear honey
• 3 tbsp red wine vinegar
• 100ml (3½ fl oz) red wine
• 200ml (7fl oz) chicken stock
• salt
• freshly ground black pepper
• 1 celeriac, approx 800g (13/4lb))
• juice of 1 lemon
• 3 tbsp double cream
• 25g (scant 1oz) butter
• 500ml (16fl oz) vegetable oil
• 1 shallot, diced
• 8 juniper berries
• 50g (1oz) redcurrants
• 150ml (5floz) port
• 150ml (5fl oz) veal stock
• 2 tsp redcurrant jelly