- Serves 4
- 600g loin of balmoral venison
- 1 ltr Chicken Stock
- 1 ltr Beef Stock
- 500ml Maderia
- 500ml Red wine
- 2 Carrots
- 1 Onion
- 2 Sticks celery (Save the leafs to garnish with) chopped
- 1 Bay leaf
- 2 Cloves of garlic
- 10 White pepper corns
- 1 Star anise
- For the Salt Baked Celeriac:
- 1 Celeriac (600/700g)
- 500g Salt
- Egg White
Venison, salt baked celeriac, grapes and pickled walnut purée by Luke Tipping
Luke Tipping
28th January 2015
Venison, salt baked celeriac, grapes and pickled walnut purée by Luke Tipping
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, salt baked celeriac, grapes and pickled walnut purée by Luke Tipping recipe a try for yourself? From The Staff Canteen Live January 2015
Ingredients
Method
For the venison:
• Seal in a hot pan, place in over set at 80 deg until core temperature reaches 50 deg.
Remove from oven and place back into hot pan with a piece of butter, season and salt and pepper
Rest on a clean j cloth, slice and serve.
The meat should be lovely and pink
For the Salt Baked Celeriac:
• Mix the egg white and salt together in a bowl until the mixture forms a paste
• Heat the oven to 200˚C, pack the paste mixture tightly around the celeriac
• Bake for 1 hour and 40 minutes turning every 20 minutes
• Remove from the oven and leave to cool
• Break off salt crust and discard. Cut celeriac into desired shapes.
To Serve:
• Re-heat you ox cheeks in the reduced sauce
• Place cheek, fillet and celeriac onto the plate
• Add some peeled grapes and 2 slices of pickled walnuts, celery salad and sauce
In these challenging times…
…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.
Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.
We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small,
means so much.
Support The Staff Canteen from as little as £1 today. Thank you
