Spiced venison loin with celeriac remoulade
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
- Serves: 4 persons
- 5 ½tsp whole black peppercorns
- 1tsp fennel seeds
- 1tsp coriander seeds
- 1tsp allspice berries
- 1tsp cumin seeds
- 2tbsp olive oil, plus a drizzle
- 250g venison loin
- 2slices sourdough, torn into pieces
- 80g watercresss
- 4pickled onions in balsamic, thinly sliced
- ½tsp celeriac, finely shredded
- 6tbsp mayonnaise
- 2tbsp wholegrain mustard
- 2tbsp cider vinegar
Step 1Toast 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.
Step 2Drizzle 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.
Step 3Roll 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.
Step 4When 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.
Step 5Make the roulade by tipping the celeriac into a bowl with the mayo, mustard, vinegar and some seasoning. Toss to combine.
Step 6Remove 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.