• 30 minutes
  • 4
  • Medium


  • 1 venison loin, trimmed
  • 1 clove garlic
  • 1 sprig thyme
  • 125ml olive oil
  • 125g unsalted butter
  • Salt and pepper
  • 1 small celeriac
  • 250ml whole milk
  • 250ml double cream
  • 1 star anise
  • ½ lemon (juice only)
  • 1 kg venison bones (available from most good butchers)
  • 1 stick of celery
  • ½ leek
  • 1 cloves of garlic
  • 200ml red wine
  • 150ml ruby port
  • 2 juniper berries
  • Sprig of thyme
  • 1 litre veal stock
  • 2 strips orange zest
  • 4 medium sized purple beetroot
  • 200g porridge oats
  • 75g butter
  • 75g honey


Divide the venison loin into four equal portions, and season with sea salt and cracked black pepper.

Place a large frying pan on a high heat with the olive oil, add the venison and seal for 1-2 minutes on both sides.

Once the venison is sealed add the thyme, garlic and butter, then roast in a pre-heated oven for 5-6 minutes at 180C.

Remove from the oven and the pan and allow to rest for 8-10 minutes. Keep to one side until ready to serve.

For the puree: 

Start by peeling and roughly chopping the celeriac and place in a heavy- bottomed pan with the milk, cream and star anise.

Slowly bring to the boil, then reduce to a simmer and cook until the celeriac is very soft (this should take around 12-15 minutes).

Remove the star anise and strain reserving the liquid.

Place the celeriac in a food processor and blend on full power for 3-5 minutes until smooth, adjusting the consistency with the reserved liquid.

Season with the lemon juice and salt.

For the venison jus:

Sweat all of the vegetables with colour, add the alcohol and boil for one minute.

Then add the stocks, juniper, bones and the orange zest.

Bring to the boil and simmer for 40 minutes.

Strain into a clean pan and reduce until you reach the desired consistency, then pass through a fine sieve.

For the beetroot:

Wash and scrub the beetroot, season well with malden sea salt and the olive oil.

Wrap the beetroots twice with aluminium foil individually.

Place on a baking tray in a pre-heated oven for 4-60 minutes at 160c.

Remove and allow to cool for 20 minutes in the foil.

While the beetroots are still warm rub off the skin with your thumbs (be careful, it may stain your hands).

Cut each beetroot into six equal segments.

For the oats baked oats:

Warm the honey and butter together, pour over the oats and mix well, place on non-stick tray and bake in the oven at 170C for 5-10 minutes or until golden – you may need to mix the oats from time to time while baking, to stop them from sticking together.

Allow to cool and crisp before serving.

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