Venison saddle with celeriac puree, grape jelly, pommes dauphine, green peppercorn sauce

Eric Guignard

Eric Guignard

14th July 2017

Venison saddle with celeriac puree, grape jelly, pommes dauphine, green peppercorn sauce

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison saddle with celeriac puree, grape jelly, pommes dauphine, green peppercorn sauce recipe a try for yourself? This is from the menu at The French Table

Ingredients

  • 800g venison saddle
  • olive oil
  • Grape Jelly:
  • 400g black, seedless grapes
  • 1g agar agar
  • Green Peppercorn Sauce:
  • 400g venison bones
  • 50g Spanish onions (diced)
  • 50g carrots (diced), 1 stick celery (diced)
  • garlic (pinch of)
  • 1g star anise
  • whole black peppercorns (pinch of)
  • 1g whole cloves, 1 bay leaf
  • 20ml red wine vinegar
  • 1 tbsp 40% cognac
  • 200ml red cooking wine
  • 2 litres veal stock
  • 8g green peppercorns, butter (knob of)
  • Celeriac Purée:
  • 240g celeriac (cut into large dice)
  • 80g unsalted butter
  • 100ml double cream
  • salt (pinch of)
  • Pommes Dauphine:
  • 200g red potatoes
  • 150ml water, 80g unsalted butter
  • salt (pinch of)
  • 120g plain flour
  • 3 medium organic eggs
  • Garnish:
  • 4 black seedless grapes (cut into quarters)

Method

For The Grape Jelly:
Blitz the grapes in a blender. Bring to the boil and add the agar agar. Pass through a sieve and leave to set in the fridge for 3 hours.
For The Green Peppercorn Sauce:
Colour the venison bones with the onions, carrots, celery and garlic (mirepoix), bay leaf and spices. Deglaze the pan with the red wine vinegar and reduce until dry. Deglaze with the cognac
and red wine, then add the stock. Cook for 2 hours, then pass through a sieve and chill. Reduce to a sauce consistency, add the green peppercorns and finish with butter.
For The Celeriac Purée:
Preheat the oven to 180ºC (fan). Wrap the celeriac in foil with the butter and bake for 40 minutes until soft. Blend with the cream and season with salt.
For The Pommes Dauphine:
Preheat the oven to 180ºC (fan). Bake the potatoes for 45 minutes until soft, discard the skins
and mash the flesh. Boil the water with the butter and salt. Add the flour and incorporate the eggs, one by one, until smooth. Stir into the mashed potato. Roll the mix to form about 20 balls. Deep fry at 180ºC for 20 seconds until golden.
For The Venison Saddle:
Preheat the oven to 180ºC (fan). Pan fry the saddle of venison in a hot pan with the oil to seal
it, then place in the oven for 6 minutes. Remove from the oven and leave to rest for 5 minutes.
To Serve:
Assemble as pictured.