Venison, salt baked celeriac, grapes and pickled walnut purée by Luke Tipping

Luke Tipping

Luke Tipping

28th January 2015
Luke Tipping

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


  • 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


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

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