I’m Liz Baessler, the Senior Editor at Gardening Know How. I’m temporarily stepping from behind the curtain of my job to tell my readers that I have five Vego garden beds in my front yard and, hand on my heart, I absolutely love them.
25.10.2023 - 12:23 / theenglishgarden.co.uk / Niamh Collins
Daylesford Organic share this thoroughly warming recipe made with nature’s true superfoods, packed with the benefits of lean venison and seasonal ingredients.
Serves 2
Pre-heat the oven to 200°C.
Toast the coriander and fennel seeds in a pan over a medium heat until just beginning to smoke. Transfer to a pestle and mortar and grind to a coarse texture with the salt and pepper. Add the olive oil and stir together to make a fragrant paste. Divide the spices between the loins of venison and smother until evenly covered. Set aside.
Put the celeriac into a pan and cover with the vegetable stock. Simmer over a medium heat until softened. Strain through a colander, being sure to reserve the liquid. Put the celeriac into a high- speed blender with the thyme, butter, salt and pepper and blitz until smooth, adding a little of the reserved water to loosen the purée. Return to the pan and adjust the seasoning as necessary.
Place an oven-proof pan over a high heat with 1 tbsp of olive oil. When hot, turn the temperature down, add the venison loins and sear briefly on both sides. Transfer the pan to the oven and roast for 4-5 minutes before transferring the venison to a board to rest for at least 10-15 minutes.
Deglaze the pan over a medium heat with 4-5 tablespoons of the jus from the plums and a little butter. Divide the celeriac purée between two warm plates, slice each of the venison medallions and arrange over the top with 3-4 of the halved plums and a drizzle of the warmed plum jus.
Serve with a large bowlful of wilted seasonal greens.
I’m Liz Baessler, the Senior Editor at Gardening Know How. I’m temporarily stepping from behind the curtain of my job to tell my readers that I have five Vego garden beds in my front yard and, hand on my heart, I absolutely love them.
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