- • 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

Lorna McNee
20th February 2019
Marinated roe deer with sauce poivrade, salt baked celeriac and smoked farce recipe by Lorna McNee
60 min
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.
Ingredients
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.
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