Ingredients

For the venison loin:

• 400g venison loin
• 25g butter
• 2 garlic cloves
• 2 sprigs rosemary

For the Madeira jus:

• 1 litre beef stock
• 170ml red wine
• 170ml Madeira

For the celeriac puree:

• 1 small celeriac
• 1 litre whole milk
• 50g butter

For the asparagus:

• 1 bunch green asparagus
• 20 ml olive oil

Tools

• Cooking Chef XL

Method

For the venison loin:

1. Pre-heat the oven at 180°C.
2. Coat the venison loin with a drop of oil and then season with black pepper and salt.
3. Heat a frying pan over high heat and sear the venison on all sides.
4. Reduce the heat and add a knob of butter. Roast the venison for 1 minute in the butter. Add the garlic and rosemary and roast for another minute.
5. Transfer the venison onto a small oven tray and leave to rest for 3 minutes.
6. Use the roastings in the pan for the Madeira jus. (See Madeira jus section)
7. Probe the venison with a meat thermometer and cook in the oven till a core of 35°C. Remove it from the oven and leave it to rest for 4 minutes.
8. Place it back in the oven and cook till a core or 45°C, remove from the oven and leave to rest for 4 minutes.
9. For the final cook bring the temperature to a core of 55°C, remove from the oven and leave to rest.
10. The final core temperature should be 58°C, which it will reach with the residual heat.
11. Leave to rest in a warm place until you are ready to serve.

For the Madeira jus:

1. Add the red wine just after removing the venison from the pan and reduce it by half.
2. Add the Madeira and again reduce this by half.
3. Add the stock and reduce by 2/3rd or till the jus is thick and shiny.
4. Strain the jus through a fine-mesh sieve into a small saucepan.
5. Keep warm till serving.

For the celeriac puree:

1. Peel the celeriac and remove all the roots and impurities.
2. Chop the celeriac into small cubes and add them to a saucepan.
3. Add the milk, butter, pinch of salt and simmer till completely cooked. Stir regularly to avoid the milk forming a layer in the bottom.
4. When cooked, spoon the celeriac cubes into the Kenwood blender attachment and start blending at full speed. Add little bits of milk till the puree becomes smooth. Be careful not to add too much milk at once as the puree can become too thin quickly.
5. Finish with a pinch of salt and reserve in a small clean saucepan.

For the asparagus:

1. Bring a pot of water with salt to a boil.
2. Trim and peel the asparagus.
3. Flash cook the asparagus for 60 seconds. You want them to keep a nice bite.
4. Season with a drop of olive oil and salt.

To finish:

1. Start by gently heating up the celeriac puree and asparagus.
2. Reheat the venison in the oven and warm up the Madeira jus.
3. Start with plating a big spoon of celeriac puree and then the asparagus.
4. Carve the venison loin and place it on the plate.
5. Finish with the Madeira jus.

Chef's Notes:

1. Warm your plates in the oven before you start plating. It will keep the food warm whilst you finish the plating.