Venison, roasted parsnip, braised red cabbage, chestnut & celeriac puree

by Tony Rodd

A rich and flavoursome winter roast


800g bone-in venison loin, bones and trim reserved for jus

For the parsley crumb:
1 bunch of parsley
20g breadcrumbs
1 tbsp Dijon mustard

For the braised red cabbage:
½ red cabbage, finely shredded
25g salted butter
1 apple, peeled and finely grated
75ml red wine
30ml red wine vinegar
15g brown sugar
10g redcurrant jelly

For the roasted parsnip:
1 large parsnip
20g butter
1 garlic clove
1 sprig of thyme
1 sprig of rosemary

For the celeriac and chestnut puree:
½ celeriac
50g roasted chestnuts (from a vac pac)
50g butter
50g milk
50g cream

For the venison jus:
1 small onion, finely chopped
1 small stick of celery, finely chopped
1 small carrot, finely chopped
1 small leek, finely chopped
250ml red wine
1 litre veal stock
Rosemary and bay
50g redcurrant jelly


Season and sear the venison loin on all sides. Finish in an oven at 200C for 3-5 mins, or until medium rare. Allow to rest. Blitz the parsley and breadcrumbs—this should be a vibrant green, add more parsley as required. Place in a low oven to dry out. Reserve until needed. Brush the venison with the mustard and roll in the crumb.

Sweat the cabbage in the butter for 15 mins or until soft but not browned. Add the remaining ingredients and bring to a simmer for 30 mins to 1 hour and allow the liquid to reduce. Strain off the remaining liquid into a clean pan and reduce to a glaze, then pour back over the cabbage. Reserve until needed. Peel and quarter the parsnip, removing the core. Cook in a pan in foaming butter with the garlic and herbs then remove to a tray and finish in the oven at 180C until cooked through.

Dice the celeriac and place in a pan with the remaining puree ingredients and cook on low for 30 mins or until tender. Blend, then season with salt and white pepper. Pass through a chinois to achieve a smooth texture.

For the jus, roast the bones, trim and mirepoix in the oven at 180C until golden. Place in a large stock pot and cover with water and simmer for 1 hour. Deglaze the tray with the red wine and add to the pot along with the veal stock and herbs. Pass into a clean pan and reduce to the desired consistency. Finish with redcurrant jelly and season as required.

Recipe: Tony Rodd