Fillet of Venison with Celeriac and Glazed Apples

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

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

Main course
Spicy
Gluten-free

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