Spiced Venison Loin Recipe with Celeriac Remoulade
A blend of fennel, coriander and cumin gives this venison loin a gentle spice. Serve with celeriac remoulade for an easy yet impressive Christmas starter
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Nonstick skillet
- Skillet
- Baking sheet
- Oven
- Mixing bowl
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Parchment paper
- Measuring spoon
- Refrigerator
Ingredients
- 1½ tsp whole black peppercorns
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp allspice berries
- 1 tsp cumin seeds
- 2 tbsp olive oil plus a drizzle
- 250g venison loin
- 2 slices sourdough torn into pieces
- 80g watercresss
- 4 pickled onions in balsamic thinly sliced
- ½ tsp celeriac finely shredded
- 6 tbsp mayonnaise
- 2 tbsp wholegrain mustard
- 2 tbsp cider vinegar
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