Spiced Venison Loin Recipe with Celeriac Remoulade | olivemagazine

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