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Venison loin with celeriac fondant, braised red cabbage and blackberry jus

Venison loin with celeriac fondant, braised red cabbage and blackberry jus

This recipe is from our partners - Whiting and Hammond


Venison loin with celeriac fondant, braised red cabbage and blackberry jus


  • For the red cabbage: 500g red cabbage, thinly sliced, 420g cooking apples, peeled, cored and chopped small
  • 1/2 clove garlic, chopped very small, Pinch of whole nutmeg, freshly grated
  • 1 cinnamon stick plus pinch of ground cloves
  • 1.5 tbsp brown sugar
  • 35ml wine vinegar and 75ml red wine
  • For the celeriac fondant: 80g unsalted butter
  • 400g celeriac, cut across the circumference at 4cm thickness, then cut into a rectangle (3" x 22)
  • 1 clove garlic, crushed; 1 sprig thyme and 1 sprig rosemary
  • 4 juniper berries and 40ml water
  • For the celeriac puree: 200g celeriac, cut into small pieces
  • 10g unsalted butter;
  • 75ml whole milk and 25ml water
  • Salt and pepper
  • For the blackberry sauce: 225g blackberries
  • 200ml red wine, 200ml brown chicken or veal stock
  • 1 tbsp runny honey
  • For the venison loin: 2 x 350g venison loins
  • 20g unsalted butter; sprig of thyme
  • Clove of garlic
  • Salt and pepper for seasoning


  • For the red cabbage: Add all ingredients to a large pan. Bring to a simmer, then cover with a lid, lower the heat and cook for 11/2 hours, stirring every so often. Remove the lid and continue cooking for 30 minutes until tender.
  • For the celeriac fondant: Preheat the oven to 180C. In a large frying pan on a high heat, melt the butter until it begins to foam, then place the rectangle of celeriac in the pan and colour. Carefully turn over, add the garlic, herbs and water, and loosely cover with a piece of tinfoil, before cooking in the oven for 20-30 mins (until cooked in the centre). To check this, insert a small knife to ensure that there is no resistance, and that it feels soft inside.
  • For the celeriac puree: In a large saucepan on a medium heat, soften the celeriac pieces in the butter for five minutes, cover with a lid. Add the milk, water, salt and pepper and cook on a low heat for 10 minutes, until the celeriac is completely soft. Remove from the heat and, with a slotted spoon, place all of the celeriac in a blender with a little of the hot milk and blend to a smooth puree.
  • For the blackberry sauce: Place 3/4 of the blackberries in a heavy-based saucepan with the red wine and stock, and bring to the boil. Simmer for about 10 minutes until the blackberries have softened. Push the mixture through a fine sieve and discard the seeds and pulp. Return the sauce to the saucepan with the honey, then boil again until reduced by half and thickened to a smooth sauce. Use the remaining blackberries for garnish.
  • For the venison loin: Sear the venison loins in a pan and colour quickly to seal all of the juices. Add the butter, thyme, garlic, salt and pepper, and cook for a further two minutes. Place in a preheated overn at 180C, until the loin reaches 52C in the centre when checked with a temperature probe. Rest for 20 mins then divide the loins into equal portions.
  • To serve: Put a swipe of puree on the plate, then place the fondant and red cabbage, with the sliced venison on top. Place the blackberries on top of the venison, dot some of the celeriac puree, and drizzle the blackberry sauce over to finish.