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Adam Stokes | Glenapp Castle

Roasted Loin of Ayrshire Roe Venison with Celeriac, Szechuan and Hot-Pot

Serves 4

This dish represents the use of two parts of the deer, the better-known loin and the cheaper haunch. Each cut is dealt with very differently. The hot-pot adds a traditional British aspect as well as acting as a sauce for the dish.

Ingredients

Roasted Loin of Venison

380g    Venison Loin
Salt
Szechuan Pepper - or Black Pepper if preferred

Celeriac Purée

½         Celeriac (diced)
100ml Chicken Stock
50ml    Double Cream
50g      Smoked Bacon (chopped)

 

Hot-Pot Mix

50g      Venison Haunch (diced)
50g      Mixture of Carrot, Shallot and Ceps - other mushrooms (diced) can be used if preferred
25g      Morteaux Sausage (diced)
50g      Bouillon
Pinch of Garlic & Thyme (diced)
Pinch of Salt & Szechuan Pepper
Pinch of Tarragon

Hot-Pot Top

1          Large Maris Piper Potato
Knob of Melted Clarified Butter
Chef's tip - make the Hot-Pot Mix up to two days before.

To Season

Lemon and puree before
Salt

Preparation

Celeriac Purée

Add cream, chicken stock and smoked bacon to pan with celeriac and cook gently until soft.  Place in food processor and blitz until smooth then season with salt and a squeeze of lemon.

Hot-Pot Mix

Place haunch, carrots, ceps, shallot, morteaux sausage, garlic and thyme into a red hot pan and cook with a little colour.  When soft, add bouillon, seasoning and tarragon. Cook until hot-pot liqueur is at the right consistency and full of flavour.

Hot-Pot Top

Slice the peeled potatoes very thinly on a mandolin (alternatively with a knife) then cut out with a round cutter (2-3cm diameter). Place the thin rounds in a little clarified butter then place in a non-stick pan in a round formation and cook till golden brown. Season with salt and leave in a warm place.

Roasted Loin of Venison

Cut Venison into four equal portions and sear in hot oil until coloured on each side. Set meat aside. When ready to serve the other components of the dish, place the venison portions in a pan with hot butter and cook for approximately 6-7 minutes turning constantly.  Set aside to rest for 2 minutes.

To Serve

The celeriac purée and hot-pot mix should be served hot and the hot-pot top warm. Put the hot-pot mix in a small pan handle dish (alternatively use a ramekin dish), put the hot-pot top on and place to one side of the plate.  Place purée onto plate with the sliced pink venison on top.