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Spiced venison loin with celeriac remoulade
- Adam Bush
Published: February 16, 2022 at 5:22 PM
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Serves 4 as a starter
Easy
Total time: 20 mins
+ resting + chilling
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A blend of fennel, coriander and cumin seeds gives this venison loin a gentle spice. Serve with a tangy celeriac remoulade for an easy yet impressive Christmas Day starter
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Make this spiced venison loin for a special occasion, then check out our venison stew, venison curry, venison pie, venison steaks, venison burgers and more venison recipes. Also try our recipe for calf's liver with pancetta and rosemary for another impressive dinner party dish.
Ingredients
Nutrition
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1½ tsp whole black peppercorns
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1 tsp fennel seeds
-
1 tsp coriander seeds
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1 tsp allspice berries
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1 tsp cumin seeds
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2 tbsp olive oil
plus a drizzle
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250g venison loin
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2 slices sourdough
torn into pieces
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80g watercresss
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4 pickled onions in balsamic
thinly sliced
REMOULADE
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½ tsp celeriac
finely shredded
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6 tbsp mayonnaise
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2 tbsp wholegrain mustard
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2 tbsp cider vinegar
Nutrition: per serving
- kcal387
- fat26.4g
- saturates2.9g
- carbs15.4g
- sugars3.6g
- fibre5.2g
- protein19.3g
- salt1.2g
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Method
-
step 1
Toast the peppercorns, fennel, coriander, allspice berries and cumin in a dry frying pan over a low heat for 2 minutes until fragrant. Use a spice grinder or pestle and mortar to grind to a slightly fine texture. Tip out onto a plate.
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step 2
Drizzle the olive oil over the venison and season well with salt. Heat a non-stick frying pan over a high heat and fry the venison for 6-8 minutes, depending on the thickness, turning every minute until evenly seared all round. Remove to a plate and leave to rest for 15 minutes.
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step 3
Roll the venison in the spice mixture, patting the spices onto the meat to coat it really well. Lay a sheet of baking paper on the worksurface, top with the venison and roll up to enclose, twisting the ends to seal. Chill for 1 hour or up to 24 hours.
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step 4
When nearly ready to serve, heat the oven to 200C/fan 180C/gas 6. Tip the sourdough pieces onto a baking tray and drizzle over the 2 tbsp of olive oil. Sprinkle with salt and toss well, then bake for 15-20 minutes or until deep golden and crunchy.
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step 5
Make the roulade by tipping the celeriac into a bowl with the mayo, mustard, vinegar and some seasoning. Toss to combine.
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step 6
Remove the venison from the fridge and thinly slice. Spread the watercress out on a large platter, dot with the remoulade, scatter over the croutons, arrange the venison slices on top and garnish with the sliced pickled onions.
Find more impressive Christmas Day starter recipes
Authors
Adam BushDeputy food editor
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