Black Peppered and Soy Venison with Celeriac Wasabi Puree

Thu, 5 November 2020

INGREDIENTS:

200g Venison Loin

Marinade

1 tbsp Black Pepper

1 cup Soy Sauce

2 tbsp Sugar

Braised Red Cabbage

1 small head of Red Cabbage (700g)

1 Red Onion, sliced

50g Brown Sugar

150ml Red Wine

50ml Vinegar

1 Star Anise

1 Cinnamon Stick

Celeriac Puree

250g Celeriac, cut into chunks

200ml Fresh Cream

250ml Vegetable Stock

Pinch of Black Pepper

1 tsp Wasabi Powder

METHOD:

Venison Loin

Heat the oven to 180C
Heat up an oven-proof pan, sear the venison until golden brown on both sides and then add in a knob of butter to the pan.
Remove the venison and coat well in the marinade
Put the venison in the oven to finish cooking – 5 to 7 minutes for medium rare or twice that time for well done
Take it out and let it rest for 1 to 2 minutes before serving

Celeriac Wasabi Puree

Place the celeriac in a pan with the cream and stock
Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, until the celeriac is completely soft
Once the celeriac is cooked, place the mixture in a nutri-bullet or blender and blitz until smooth
Add in the wasabi powder and blitz again for 5 to 10 seconds. Season to taste and use as an accompaniment for the venison loin.

Braised Red Cabbage

Quarter the red cabbage and remove the core, then finely shred.
Put cabbage in a large pot with the red onion, brown sugar, vinegar, red wine, star anise, cinnamon stick and season well.
Bring to a simmer, then cover with a lid and lower the heat. Cook for 1 ½ hours, stirring every so often. Remove the lid and continue cooking for 30 mins until tender.