Trimmed venison loin from a small animal (150g per person) •12 small chestnuts (roasted & peeled) •2 small white onions •1 medium beetroot (roasted in the skin) • ½ head of celeriac (puréed) •Venison Sauce (200ml)
|Trimmed venison loin||150 grams per person|
|White Onion||2 x small|
|Beetroot||1 x Medium|
|Head of celeriac||1/2 puréed|
Celeriac Purée: Rub the celeriac with olive oil, salt & pepper and wrap in tin-foil with thyme and roast at 130°C until soft. When cooked, remove from the foil and while still hot, trim the outside layer and blend with salt, pepper & 50g butter.
Roasted Beetroot: Rub beetroot with olive oil, salt & pepper and wrap in tin-foil with thyme and roast at 150°C until soft. When cooked, allow to cool slightly and peel skin while still warm. Cut the peeled beetroot into 8 wedges.
Roasted Onions: Cut the onions in half, lengthways. Heat a frying pan that fits all four onion halves face down, add sunflower oil and cook onions face down on a medium heat until well browned. Add 50g of butter, 1 smashed garlic clove & 2 sprigs of thyme, roughly chopped. Allow butter to foam, but not brown, by removing hot pan from heat. Place pan into a pre-heated oven at 130°C and cook until soft. When cooked, turn onions over while still warm.
Venison Loin: Season each portion with salt and pepper. Heat a frying pan until smoking, add sunflower oil to pan and immediately add the venison loin portions. Lightly brown the outside, add 1 crushed garlic clove, 1 sprig of thyme and 50g of butter. Allow the butter to foam in the pan and baste the meat. When the venison is well basted, remove from heat and place on an oven tray to cook the venison to preference. I recommend a medium-rare cook. Allow to rest for a few minutes prior to serving.
Serve the venison loin with celeriac purée, roasted beetroot and onions and serve with venison sauce and chestnuts.