Susyblifestyle

Venison Leg cooked in Hay with Roast Celeriac and Braised Red Cabbage

Ingredients

VENISON COOKED IN HAY

  • 500g of Venison Haunch, sinew removed
  • 120g of fresh Hay, washed and dried
  • 100g of Butter, softened
  • 2 tbsp of Groundnut Oil
  •  Salt
  • Pepper

VENISON SAUCE

  • 500g of Venison Trimmings 
  • 40g of Butter
  • 50g of Shallots 
  • 3 Garlic Cloves 
  • 200ml of Brown Chicken Stock
  • 1 tbsp of Dittander, chopped
  • 1 knob of Butter 

BRAISED RED CABBAGE

  • 1 pinch of Cloves 
  • 2 Star Anise 
  • 1 Cinnamon Stick 
  • 450g of Red Cabbage, thinly sliced
  • 100ml of Raspberry Vinegar
  • 135g of Redcurrant Jelly
  • Pepper
  • Salt 

ROAST CELERIAC

  • 1/2 Celeriac 
  • 100ml of Grapeseed Oil
  • 120g of Butter
  • 2 sprigs of Fresh Thyme 

Method

  1. To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over
  2. Add the shallot, garlic and brown chicken stock, bring to a simmer, cook down to a sauce consistency. Pass through a sieve and season. Set aside until just before serving
  3. To make the roast celeriac, peel and cut the celeriac into 10cm pieces. Brown all over in the grapeseed oil 
  4. Add the butter and thyme, turn down heat and cook slowly, basting all the time until tender, which should take about 20 minutes. Keep warm 
  5. To make the red cabbage, tie the spices in a piece of muslin. Combine all the ingredients in a pan with the muslin-tied spices, cover and cook slowly for about 1 hour until tender 
  6. Take the lid off and simmer until a thin syrup forms. Season with salt and pepper. Keep warm with the spice
  7. To make the venison, heat the oven to 180°C/gas mark 4. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. Season and chill
  8. Place half the hay in a large pan with a lid. Rub the venison with 80g of butter and place on to the hay
  9. Top with the rest of the hay and put on the lid. Cook for 14 -16 minutes. Rest for at least 20 minutes, then season and brown again in a hot pan ith a dash of groundnut oil and butter briefly
  10. Reheat the venison sauce, add a knob of butter and the dittander

To serve, slice the haunch, spoon some red cabbage on top and finish by arranging around the celeriac and spoon over the sauce. Serve immediately

Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.