Venison loin, celeriac purée, braised radicchio and blood oranges
Item 1 of 1
- medium
- Serves 4
- 2 hours
This stunning venison loin dish by Matteo Metullio uses a water bath to ensure the meat is served perfectly rare. To finish the dish, the chef adds segments of blood oranges to cut through the rich venison and creamy celeriac purée, making this dish a wonderful showcase of winter ingredients.
First published in 2016
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Ingredients
Metric
Imperial
Venison
- 400g of venison loin
- 1 tbsp of olive oil
- 1 pinch of salt
Sauce
- 2kg venison bones
- 20g of tomato paste
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 onion, chopped
- 1 tbsp of olive oil
- 100ml of red wine
Celeriac purée
- 1 celeriac, peeled and cut into small cubes
- 200ml of vegetable stock
- 200ml of cream
- 30g of butter
- 1/2 orange, zest only
- salt
- black pepper
Braised radicchio
- 2 radicchio, preferably Treviso radicchio, divided into segments
- 1 tbsp of sugar
- 1 tbsp of white port
- 1 tsp red wine vinegar
- 1 garlic clove
- 1 tbsp of soy sauce
- 1 tbsp of extra virgin olive oil
- 1 sprig of thyme
- 1 sprig of thyme
- salt
- black pepper
To serve
- 2 blood oranges, segmented then cut in half
- micro herbs, such as nasturtium, baby basil and carrot tops
- fleur de sel
SAVE RECIPE
Equipment
- Hand blender
- Chamber sealer
- Vacuum bags
- Water bath
Method
1
Preheat the oven to 180°C/gas mark 4
2
Begin by making the venison sauce. Place the bones on a large baking tray and roast in the oven for 40 minutes
- 2kg venison bones
3
After this time, remove the bones from the oven and reduce the temperature to 150°C/gas mark 2
4
Place the roasted bones, olive oil, onion, carrot and celery in a wide, heavy bottomed saucepan over a medium heat. Add the red wine and tomato paste, cover with water and gently simmer for 1 hour
- 20g of tomato paste
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 onion, chopped
- 1 tbsp of olive oil
- 100ml of red wine
5
Place the radicchio segments on a baking tray with all the seasonings. Mix well, then cover with foil and place in the oven for 45 minutes or until crisp around the edges and just tender
- 2 radicchio, preferably Treviso radicchio, divided into segments
- 1 tbsp of sugar
- 1 tbsp of white port
- 1 tsp red wine vinegar
- 1 garlic clove
- 1 tbsp of soy sauce
- 1 tbsp of extra virgin olive oil
- 1 sprig of thyme
- 1 sprig of thyme
- black pepper
- salt
6
Meanwhile, make the celeriac purée. Place the cream, vegetable stock and celeriac in a large saucepan over a medium heat. Bring to the boil, then lower the heat and simmer for 20 minutes, or until tender
- 1 celeriac, peeled and cut into small cubes
- 200ml of vegetable stock
- 200ml of cream
7
When the celeriac is cooked, blend with a hand blender until you obtain a smooth, consistent purée. Stir in the butter, season to taste with the salt, pepper and orange zest and keep warm
- 30g of butter
- 1/2 orange, zest only
- salt
- black pepper
8
Pass the simmered venison stock through a fine sieve into a clean pan. Heat gently, allowing to reduce to a sauce-like consistency
9
Preheat a water bath to 65°C
10
Place the venison loin in a vacuum bag with the olive oil and salt. Seal in a chamber sealer, then cook in the water bath for 20 minutes. Remove from the vacuum bag and pat dry on kitchen paper
- 1 tbsp of olive oil
- 400g of venison loin
- 1 pinch of salt
11
Slice the loin widthwise into 4 even-sized chunks, then wrap each loin in cling film and roll into a long, slim cylinder. Heat a little oil in a frying pan, unwrap the venison loins and sear on all sides
12
To serve, place a radicchio segment in the centre of each plate, adding a spoonful of celeriac purée on one side and the venison loin on the other. Arrange a few pieces of blood orange across the plate, finish with a drizzle of venison sauce, a pinch of fleur de sel and micro herbs to garnish
- 2 blood oranges, segmented then cut in half
- micro herbs, such as nasturtium, baby basil and carrot tops
- fleur de sel
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