September Recipe of the Month

Sunday 25th September 2022

Loin of venison with Smoked Celeriac and Red Kale

Serves 6


1.5 kg of venison loin trimmed with sinew removed then 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 be good 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)

350ml madeira

500ml whipping cream

100g diced butter


Sweat the celeriac with some salt and pepper and the smoked oil in a heavy sauce pan with a lid until tender. Add the cream and reduce until it has thickened and is coating the celeriac. Lightly crush with a whisk or fork.

Roast any trim from the venison in a heavy pan, once browned add the madeira and reduce by 2/3. Then add the chicken stock and veal jus, reducing till the sauce has some body then strain 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 put 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- 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.