Grilled venison with smashed celeriac and roasted carrots

Method

1. Marinade the venison for 24 hours (or as long as you can) in the orange zest, garlic, and rosemary and enough olive oil to cover.

2. The next day, preheat the oven to 200C/gas 6.

3. For the vegetables: quarter the carrots lengthways (keep peel on) and bring to the boil in a pan of water. Cook until just tender. Drain and put in an oven dish with 1 tablespoon of the olive oil, a pinch of salt and the juice of half the orange. Cook in the oven for 7-8 minutes with a splash of olive oil, a pinch of salt and the juice of the other half of orange until nicely caramelised.

4. Sauté the celeriac in a hot pan with the remaining olive oil until coloured. Add the butter and when melted, pour in the wine, the orange zest and remaining juice. Sprinkle in the thyme and some salt and pepper. Add enough water to cover the celeriac and cover with a greaseproof paper cartouche.

5. After 5-6 minutes, when the celeriac is soft, remove the cartouche and reduce the liquid a little before taking off the heat and smashing the celeriac. Stir in the extra virgin olive oil and chopped parsley.

6. For the venison: Remove the steaks from the marinade and season with salt and pepper. Sear on a hot griddle to colour all over then transfer to an ovenproof pan. Add the water, red wine and half the butter and finish cooking in the oven for 8 minutes.

7. Remove the steaks from the pan and leave to rest while you make the sauce. Reduce the juices in the pan by half and add the remaining knob of butter and a splash of balsamic vinegar.

8. To serve, put the celeriac on the plate first, then carrots, slice the venison over the top and pour over the sauce.

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Ingredients

For the venison

2 x 200g Venison
1 orange, zest only
3 garlic cloves, crushed
3 sprigs Rosemary
Olive oil, to cover
3 tbsp water
4 tsp Red wine
2 small knobs Butter
1 splash Balsamic vinegar

For the vegetables

3 Carrots
2 tbsp Olive oil
1 orange, zest and juice
1 head celeriac, peeled and cut into 1cm cubes
50g Butter
1 glass dry white wine
1 bunch Thyme, leave picked
1 tbsp extra virgin olive oil
1 tbsp chopped Parsley

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