Game Recipe of the Month
Loin of Venison with Smoked Celeriac and Red Kale
1.5 kg of venison loin trimmed with sinew removed, cut into 3 even pieces (ask the butcher to keep the trim for you)
1 small bunch of thyme
50ml smoked oil (Cotswold gold make a lovely smoked oil)
1 celeriac peeled and diced in ½ cm pieces
1 red kale, or similar- black cabbage or regular curly kale would work too
1L good quality reduced brown chicken stock
1 pack of Veal jus (you can normally find this in a good butchers and some supermarkets)
500ml whipping cream
100g diced butter
Sweat down the celeriac with some salt, pepper and the smoked oil in a heavy saucepan with lid until tender. Add the cream and reduce until thickened and coating the celeriac. Lightly crush with a whisk or fork.
Roast any trimmings from the venison in a heavy pan and once browned, add the madeira and reduce by two thirds. Next, add the chicken stock and veal jus, reducing until the sauce has some body, before straining through a sieve.
Preheat the oven to 170C fan. Season the venison well with salt and pepper and in a heavy cast iron pan or similar, colour each piece of venison all over and then place onto an oven proof tray. Add a few sprigs of thyme. Roast in the oven for 8 mins, turning after 4 and adding the butter at this halfway stage. This will cook the venison to medium rare- or cook for 10 mins for medium. Remove and allow to rest for 10 mins.
Blanch the kale in boiling salted water. Pour any resting juices and butter from the venison into the jus. Slice the venison into even pieces, make sure the celeriac is piping hot. Plate and enjoy.