Venison loin, wild mushrooms & celeriac puree
A celebration of British autumnal seasonality from Rosie Birkett: venison loin, wild mushrooms and celeriac
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Cooking tools:
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- Spoon
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Ingredients
- 1 celeriac, peeled and chopped
- Butter
- Fresh horseradish root
- 1 large head of ripe elderberries
- 3 sprigs of thyme, leaves picked
- 1 bay leaf
- 1 shallot, finely chopped
- 50ml madeira
- 150ml beef or game stock
- 500g venison loin
- Rapeseed oil or another high smoke-point neutral oil such as sunflower
- 200g wild mushrooms, cleaned
- 1 clove of garlic, finely chopped
- A handful of parsley leaves, chopped
- A handful of blackberries, washed
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