A recipe for the perfect loin of venison

Roasted Loin of Venison (Serves 8)

Ingredients Instructions
  • 1.5kg venison loin
  • Olive oil and seasoning
  • For the venison jus: 4 shallots, peeled and sliced
  • 1 clove of garlic, peeled
  • 100ml each red wine vinegar and red wine
  • 400ml Port
  • 2 litres veal stock
  • 1 litre chicken stock
  • 1 bay leaf and sprig of thyme
  • 1 heaped tbsp tomato purée
  • 700g venison bones, chopped and roasted
  • For the boulangère potatoes: 2 medium-size onions, peeled
  • 1.5 kg Desirée or Maris Piper potatoes, peeled
  • 10g fresh rosemary
  • 275ml vegetable stock
  • 150ml milk
  • 40g butter
  • For the celeriac puréeL 750g celeriac, peeled
  • 375ml milk
  • 150ml thickened cream
  • 50g shallots, coarsely chopped
  • 20g butter
  • 1 tsp fine sea salt
  • First, trim the venison loin of any fat and wipe clean with kitchen paper. Rub with olive oil, season with salt and black pepper, then set aside.
  • For the venison jus: Sweat the shallots and garlic in olive oil. Add the red wine vinegar and reduce to a glaze, then repeat with the other alcohols. Add the remaining ingredients and reduce to your preferred consistency. Strain the sauce through a muslin cloth and adjust the seasoning to taste. Keep warm until serving.
  • For the boulangère potatoes: Lightly butter an ovenproof dish measuring 28 by 20 by 5cm. Halve and thinly slice the onions, then brown them in a frying pan with some olive oil. Slice the potatoes, but not too thinly. Layer the potatoes and onions in the dish, scattering some rosemary and seasoning then firmly pressing down each layer. Finish with a layer of potatoes that slightly overlap.
  • Combine the stock and milk, pour over the potatoes, season the top layer, then put flecks of butter all over the potatoes. Place the dish on the highest shelf of the oven to cook at 180°c for 1 hour, until the top is crisp and golden and the centre is creamy and tender.
  • For the celeriac purée: Combine all the ingredients in a saucepan and bring to a gentle simmer. Reduce the heat and simmer gently, stirring occasionally, for 35 minutes. The celeriac should be tender enough to mash. Working in batches using a slotted spoon, transfer the celeriac and shallots to a blender and blend until smooth, adding enough of the cooking liquid to form a very thick and creamy smooth purée. Transfer to a serving bowl.
  • For the garnishes: Heat some olive oil in a frying pan and lightly cook the mushrooms until slightly wilted. Add a knob of butter and toss the mushrooms until coated, then take off the heat.
  • Peel thick ribbons from the parsnips, deep fry these in hot oil until golden brown, then pat dry to remove any excess oil. Season the crisps with sea salt.

Recipe © The Royal Navy | https://royalnavyshop.co.uk/