Venison with Celeriac Recipe - Great British Chefs
Venison loin is a princely cut, and is beautifully complemented by a celeriac remoulade, pomme Maxine and juniper jus
Ingredients
- 4 venison loins, each weighing 150g
- vegetable oil
- butter
- 1 celeriac, large
- 2 eggs
- 15ml of sherry vinegar
- 10ml of red wine vinegar
- 300ml of light olive oil
- 20g of Dijon mustard
- 8 flat-leaf parsley leaves
- olive oil
- salt
- 100ml of cream
- 100ml of milk
- 50g of butter
- 4 large Maris piper potatoes
- 100g of clarified butter
- 3 shallots, finely diced
- 2 sprigs of fresh thyme
- 10 juniper berries, crushed
- 50ml of red wine vinegar
- 100ml of red wine
- 100ml of port
- 100ml of Madeira
- 650ml of beef stock
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