Jeremy Strode

Roasted loin of venison, three vegetable purees, sauce poivrade

Serves 6

Ingredients

6 pieces of venison loin (approximately 180g each, marinated in red wine overnight)
500g venison trimmings
100g carrots, peeled and diced
80g onion, peeled and diced
50g celery, diced and washed
750g beetroot, peeled and diced
500g butternut pumpkin, peeled and diced
500g celeriac, peeled and diced
2 Royal Gala apples
6 juniper berries
100ml thickened cream
530g unsalted butter
650ml game stock (or veal stock)
30ml red wine vinegar
250ml shiraz
60ml vegetable oil
6 teaspoons redcurrant jelly
1 large pinch castor sugar
12 black peppercorns
sea salt black pepper, freshly ground

Method

To make the sauce poivrade, heat a thick-bottomed saucepan over a high heat.

Add half the vegetable oil and the venison.

Fry until brown, lower heat, add vegetables and fry for a further five minutes.

Deglaze with the vinegar, add the wine and reduce by four-fifths.

Add the stock, bring to the boil, skim, reduce heat, add the juniper and pepper and simmer for one hour, skimming regularly.

Pass through a fine sieve, whisk in 30g butter and keep warm if using immediately, or omit the butter, chill and refrigerate.

It will keep for one week.

Preheat oven to 220 degrees

To make the purees, take three saucepans and melt 100g of butter in each over a low heat.

Add the vegetables to each pan, cover and sweat until soft.

Add the cream to the celeriac only, season each vegetable, and remove the pumpkin and beetroot.

Bring the cream to the boil, and simmer for ten minutes.

Puree each vegetable in a bar blender until very smooth.

Place the beetroot puree in a cloth and squeeze out the excess moisture.

Place each puree in a clean saucepan over a low heat, remove and keep warm.

Peel apples, slice off each end, and cut into three.

Remove cores so that you have six rings.

Melt 50g butter with the sugar in a frying pan over a medium heat, add apple rings and cook on each side until golden brown (approximately 5 minutes).

Remove from pan and keep warm.

Reboil the sauce poivrade and keep warm.

Heat a frying pan over a high flame, add remaining vegetable oil, and seal the venison loins on either side until golden brown.

Add the remaining butter, season with plenty of black pepper and sea salt, and place in oven.

Cook on either side for approximately three minutes for medium rare.

Remove and rest for fifteen minutes.

To serve: Take six hot main course plates, place an apple ring in the centre of each plate and fill each hole with redcurrant jelly.

Place a spoonful of each puree at regular intervals around the apple.

Slice each loin into three and place a slice on top of each puree.

Pour sauce over venison and serve immediately.