Marinated roe deer with sauce poivrade, salt baked celeriac and smoked farce recipe by Lorna McNee

Lorna McNee

Lorna McNee

20th February 2019

Marinated roe deer with sauce poivrade, salt baked celeriac and smoked farce recipe by Lorna McNee

Venison is a staple of Scottish cuisine.

When cured, it is decidedly game-like in flavour, but it is a delicate and delicious meat which can be served, like here, with traditional ingredients, but works just as well as a replacement for other meats in curries, pies and burgers.

Ingredients

  • • 1 saddle roe deer – portioned so you have the top side of the venison
  • For the marinade:
  • • 1 carrot
  • • 1 stick celery
  • • 1 shallot
  • • 2 garlic cloves
  • • Thyme
  • • Rosemary
  • • 500ml red wine
  • • 200ml port
  • For the sauce poivrade:
  • • ½ carrot
  • • ½ stick celery
  • • ½ shallot
  • • 300ml game stock
  • • 300ml veal stock
  • • reserved marinade from drained roe deer
  • • 10 crushed black peppercorns
  • • sprig of thyme
  • • 1 tablespoon redcurrant jelly
  • For the baked celeriac:
  • • 1 large celeriac
  • • 1kg strong flour
  • • 600g table salt
  • • 9 whole egg whites
  • • 300g water
  • • 1 truffle
  • • 100g butter
  • For the smoked farce:
  • • 250g game mince
  • • 100g pork mince
  • • 100g smoked pork fat mince
  • • 75g chicken livers
  • • 1 shallot, finely diced
  • • 1 clove garlic, minced
  • • 100g brandy
  • • 100g madeira
  • • 100g port
  • • 1 egg yolk
  • • 1 egg

Method

To marinade the roe deer:
1 -Trim any sinew from Roe Deer. Keep any trim for sauce later on.
2 - Cut the vegetables into chunky dice
3 - Roast vegetables off in a heavy based pan.
4 - Add the alcohol and cook out.
5 -Let the liquid cool and then marinade the venison in the liquor for 24 hours.
To make the sauce poivrade:
1 - Cut the vegetables into a small brunoise
2 - Roast off venison trimmings, add vegetables and roast.
3 - Once vegetables and venison are nicely caramelised, add in ½ the alcohol marinade and reduce by half. Add the second half of the marinade and reduce by a further half.
4 - Add in the game stock and reduce by half.
5 - Finish by adding the veal stock. Add the sprig of thyme, redcurrant jelly and crushed black peppercorns and let infuse for 10 minutes.
6 - Strain through double muslin.
7 - Freeze sauce so that any excess fat sets at the top. Later wash this off under hot water. This will give you a nice clean, full flavoured “sweet and spicy” sauce.
To make the salt-baked celeriac:
1 - Beat salt and flour together with the paddle in the kitchen aid.
2 - Add the egg whites and knead for five minutes.
3 - Rest the dough for 30 minutes.
4 - Roll out the dough to a thin sheet and then wrap around the celeriac. Brush with egg white.
5 - Bake in the oven at 180°C for 1 hour.
6 - Rest the celeriac for one hour and then take the head off the celeriac.
7 - Scoop out the inside of the celeriac and crush with the back of a fork.
8 - Place on the heat and grate in some truffle. Monte in some good quality butter and season with salt and butter.
9 - Glaze the celeriac and then put the chopped ingredients back inside and place the lid back on top.
To make the smoked farce:
1 - Sear off the livers and dice.
2 - Sweat the shallot and garlic gently in a pan.
3 - Once translucent, add the brandy, flame and reduce. When the brandy has reduced, add the madeira, flame and reduce. Then finely add the port and reduce until dry.
4 - Cool down the shallot mix then add to the mince. Add in the livers, eggs and seasoning.
5 - Roll into 20g balls. Freeze until firm and then pane in breadcrumbs. Deep fry until golden.