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Venison Loin, Butter Baked Celeriac

Tender venison loin is seared, basted in butter and lightly smoked over hay and herbs for a subtle, aromatic finish. Served with roasted and puréed celeriac, it’s a dish that balances richness with gentle sweetness. If you’d rather skip the hay, use rosemary, thyme and garlic or a touch of smoked salt for a similar depth of flavour. Elegant, comforting and ideal for a winter dinner.

1 hour 35 minutes

Total Time

20 minutes

Prep Time

1 hour 15 minutes

Cook Time

Tender venison loin is seared, basted in butter and lightly smoked over hay and herbs for a subtle, aromatic finish. Served with roasted and puréed celeriac, it’s a dish that balances richness with gentle sweetness. If you’d rather skip the hay, use rosemary, thyme and garlic or a touch of smoked salt for a similar depth of flavour. Elegant, comforting and ideal for a winter dinner.

Venison Loin, Butter Baked Celeriac

Ingredients

  • 500g venison loin
  • 1 large celeriac
  • 25g hay (we use our vegetable supplier for this but hay from a pet store is fine to use, if it’s safe for animals it’s safe to burn!)
  • 100ml skimmed milk 
  • 100ml double cream
  • 150g unsalted butter
  • Rosemary
  • Thyme – (other herbs work well, they just act as a bed for the venison instead of laying directly on the hay)

Note: If you’d rather skip the hay, rest the venison on a bed of thyme, rosemary and garlic to infuse gentle aromatics.

1

Take the venison out of the fridge at least an hour before cooking.

2

Peel the celeriac with a large knife, trimming to a smooth shape and setting aside the trimmings (not the peel). Place the trimmings in a saucepan with the milk, cream and a good pinch of salt. Bring to a gentle boil and cook slowly for 30–40 minutes, stirring occasionally, until soft. Blend until silky smooth, season to taste and set aside.

3

Place the peeled celeriac on a lined tray, brush with oil, season well and top with 100g butter. Bake at 140°C for 40-50 minutes, basting every 8-10 minutes. If the butter browns too much, add a little fresh butter. Once tender, cover with foil and set aside - both the purée and baked celeriac can be reheated later.

4

Season the venison with salt and sear in a hot, oiled pan until browned all over. Lower the heat, add 50g butter, crushed garlic and thyme, and baste for a minute or two. Cook to rare or medium-rare and rest for 5-10 minutes.

5

To smoke, place a thin layer of hay in a lidded pan, add a few herbs, then light the hay and cover as soon as it catches. Leave for 60-90 seconds to gently perfume the meat. You can pass a little of the hay ash through a sieve to use as a garnish.

6

Reheat the celeriac puree, spoon the purée onto each plate and top with the baked celeriac, a sprinkle of sea salt and, if using, a little hay ash. Slice the venison and serve alongside.

Ingredients

  • 500g venison loin
  • 1 large celeriac
  • 25g hay (we use our vegetable supplier for this but hay from a pet store is fine to use, if it’s safe for animals it’s safe to burn!)
  • 100ml skimmed milk 
  • 100ml double cream
  • 150g unsalted butter
  • Rosemary
  • Thyme – (other herbs work well, they just act as a bed for the venison instead of laying directly on the hay)

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