Home > Recipes > Pan-Roasted Venison
Pan-Roasted Venison with Creamy Potato and Celeriac
Serves 4-6
Ingredients
1 kg Venison Loin, trimmed, rolled and tied
50g Butter, melted
1 kg Potatoes
1 Small Celeriac, halved
500ml Double Cream
1 Garlic Clove, finely chopped
1/2 Small Bunch of Sage Leaves, roughly chopped
100g Fresh Parmesan, grated
10 Juniper Berries, crushed
3 Rosemary Sprigs, leaves picked
Olive Oil
1 Garlic Bulb, unpeeled and smashed
1 Glass Red Wine
Method
Preheat the oven to 180C/Gas Mark 4 and butter a 2.3 litre shallow baking dish. Peel and slice the potatoes and celeriac into discs just under 5mm thick. Place in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow to steam dry for a minute or so.
Put the veg back into the pan with the cream, chopped garlic, sage, half the parmesan and plenty of freshly ground black pepper. Mix together gently, then tip into the buttered baking dish and spread out evenly. Cover tightly with foil and cook in the oven for 35-40 minutes until the vegetables are tender.
Chop the juniper berries and rosemary together, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with oil before rolling it across the board and pressing it into the flavourings. Heat an overproof pan over a high heat and add a glug of olive oil. When hot, sear the venison for 2 minutes each side, then remove the pan from the heat. Add the garlic bulb and any leftover flavourings from the chopping board. Shake everything together, pour in a good slash of water and place in the oven. Cook for 8 minutes for medium-rare, or according to your liking.
When the potatoes are cooked, remove from the oven, uncover and sprinkle over the remaining parmesan. Return to the oven uncovered for a further 15 minutes or until bubbling and golden. Take the venison out of the oven and rest, loosely covered with foil. Pour away any excess fat, squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and put on the hob. Pour in the wine, simmer to reduce by half, the gradually stir in the butter. Stir with a wooden spoon then remove from the heat and adjust the seasoning.
Carve the venison into 1cm thick slices. Pour any resting juices from the plate back into the pan, then strain the gravy over the meat. Serve with the creamy baked potato and celeriac.
Source: Jamie Oliver, 'Jamie at Home'
