Roast Venison Haunch with Celeriac Purée
A show-stopping roast venison haunch with silky celeriac purée. Lean, gamey and deeply impressive.
Ingredients
- 1.5kg venison haunch, boned and rolled
- 2 tbsp olive oil
- 4 sprigs fresh rosemary
- 3 cloves garlic, crushed
- Salt and black pepper
- For the celeriac purée:
- 1 large celeriac, peeled and cubed
- 200ml double cream
- 50g butter
- Salt and white pepper
- For the gravy:
- 200ml venison or beef stock
- 100ml red wine
- 1 tbsp redcurrant jelly
Preheat the oven to 200°C (180°C fan). Rub the venison with olive oil, rosemary, garlic, salt and pepper.
Sear the haunch in a hot pan on all sides until deeply browned — about 8-10 minutes total.
Transfer to a roasting tin and roast for 20 minutes per 500g for rare (50°C internal), 25 minutes for medium-rare (55°C). Venison dries out quickly, so err on the side of rare.
While the venison rests, make the celeriac purée. Boil the celeriac in salted water until tender (15-20 minutes). Drain, then blend with the cream and butter until silky smooth. Season with salt and white pepper.
For the gravy, deglaze the roasting tin with red wine, add the stock and redcurrant jelly, and simmer until reduced by half.
Rest the venison for 15 minutes, slice thickly, and serve with the purée and gravy.
Key Facts
- Prep Time
- 2h 0m
- Cook Time
- PT1H
- Servings
- 6
- Difficulty
- Hard