Venison loin, wild mushrooms & celeriac puree | Borough Market

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