Roast venison with warm Waldorf salad

Roast venison with warm Waldorf salad

Carnegie Club


Venison loin
1 sprig thymeVenison loin
1 sprig thyme
Few juniper berries
1 shallot, diced
200ml red wine
200ml venison (or beef) stock

Celeriac purée
200g celeriac, diced
50g butter
100ml cream

Salad & garnish
1 stalk celery, chopped
½ apple, peeled, cored & diced
Tarragon vinegar
Walnut halves
Chicory heart leaves
Celery leaves

Skibo Castle, Scotland

Prepare a brine with juniper berries, thyme, and 100g of salt in 2 litres of cold water. Trim the venison (keep the trimmings for the sauce) and steep for 3-6 hours, then cook sous vide at 53˚C for an hour before pan roasting in butter. Set aside to rest.

Cook the celeriac in the cream and butter until tender. Season and blitz, then pass through a fine sieve. Season and keep warm on the side.

Make the sauce by browning the trimmings with the shallot. Deglaze with the wine, add the stock, and reduce by half before straining. Check the seasoning and keep warm.

Vacuum pack the diced celery with olive oil and a small amount of tarragon vinegar and cook sous vide until tender but retaining some crunch. Fry the diced apple in butter until golden and tender. Dry roast the walnuts and deglaze with honey and balsamic vinegar. Mix the salad and serve with the picked and washed salad and celery leaves.