Seared loin of venison with celeriac purée & baked plums
This is one of our favourite recipes from The Daylesford Cookery School. Perfect for crisp autumnal days, both warming and packed with seasonal ingredients in
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thewildrabbit.co.uk.
Cooking tools:
- Pan
- Oven
- Mortar and pestle
- Blender
- Colander
- Cutting board
- Stove
- Chef's knife
- Measuring spoon
- Mixing bowl
- Spoon
- Warm plate
- Plate
- Measuring cup
- Kitchen scale
- Slotted spoon
- Wooden spoon
- Serving bowl
Ingredients
- 8 plums (roughly 400g)
- 4 bay leaves
- 2 sticks of cinnamon, halved
- 12 juniper berries
- 40g butter (optional)*
- 40g honey
- 2 tbsps water
- 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)
- 1/2 a medium celeriac, peeled and roughly chopped
- vegetable stock to cover
- 2 sprigs thyme, leaves only
- 15g butter
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