Name: Fillet of Venison with Celeriac and Glazed Apples
Yield: Serves 4 to 6
Ingredients: 6 peppercorns; 1 clove garlic, crushed; 1 bouquet garni; 6 juniper berries; 4 oz (125 g) carrots, leeks, onions, very finely chopped; 2 lb (1 kg) venison saddle, on the bone; 2 oz (50 g) butter; 2 measures Calvados; 2 pints (1 litres) red wine; 1 bay leaf; Salt and freshly ground black pepper; 1 celeriac; 1 large potato; 8 oz (250 g) caster sugar; 4 green apples

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

2 lb (1 kg) venison saddle, on the bone
4 oz (125

Method

You need to start several days ahead. Take the eye of the meat from the bone to produce 2 fillets and put to one side. Chop the bone and cook on top of the stove with the finely chopped carrots, leeks and onions until a very dark colour. Add the bouquet garni, juniper berries, peppercorns, garlic, bay leaf and red wine. Top with cold water, season well, and cook until the maximum flavour is ach

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Fillet of Venison with Celeriac and Glazed Apples

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of