Roasted Loin of Venison with Celeriac Purée and Port Sauce

Ingredients

• 1 tbsp olive oil
• 2 banana shallots
• 1 garlic
• 1 bay leaf
• 2 juniper berries
• 1 sprig fresh thyme
• 2 tbsp Cabernet Sauvignon vinegar, or similar good quality red wine vinegar
• 500ml/17½fl oz ruby port
• 1 litre/1 pint 16fl oz veal stock or chicken stock
• 1 tbsp olive oil
• knob of butter
• 1 Spanish onion
• 1 large celeriac
• 1 litre/1 pint 16fl oz chicken stock
• 100ml/3½fl oz double cream
• salt and freshly ground white pepper
• 2 tbsp olive oil
• 2 banana shallots
• 1 carrot
• 2 garlic
• 1 Savoy cabbage
• 80g/3oz pancetta
• 600g/1lb 5oz venison
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp olive oil
• 1 banana shallot
• 1 garlic
• 300g/10½oz mixed wild mushrooms
• salt and freshly ground black pepper
• 150g/5oz butter
• 500g/1lb 2oz baby spinach

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 19 of 21 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Venison	100g cooked	158
Olive Oil	1 tbsp (14g)	119
Banana	1 medium (118g)	105
Butter	1 tbsp (14g)	102
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Savoy Cabbage	1 cup shredded (89g)	22
Mushroom	1/2 cup sliced (35g)	15
Shallot	1 tbsp minced (10g)	7
Spinach	1 cup raw (30g)	7
White Pepper	1 tsp ground (2.3g)	6
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Veal	not in our table	0
Celeriac	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.