Braised Haunch of Venison with Celeriac Purée, Roast Root Vegetables and Kümmel Cream

Name: Braised Haunch of Venison with Celeriac Purée, Roast Root Vegetables and Kümmel Cream
Cuisine: United Kingdom
Ingredients: 1.5 litres / 2¼ pints chicken stock; 6 juniper berries; 1 sprig of thyme; 500 ml / 18 fl oz veal stock; 2 ripe plum tomatoes; 200 ml / 7 fl oz port; 1 kg / 2¼ lb venison bones; 800 g / 1¾ lb haunch of venison; 3 tbsp Kümmel; 250 ml / 9 fl oz whipping cream; 1 shallot, thinly sliced; 4 juniper berries, crushed; salt and freshly ground black pepper; 300 ml / ½ pint milk; 100 ml / 3½ fl oz whipping cream; 2 black salsify roots; about 450 g / 1 lb duck fat; 1 small swede; 1 small celeriac root; ½ onion; 2 celery stalks; 1 carrot; 2 garlic cloves; a little oil; 2 carrots

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

800 g / 1¾ lb haunch of venison

Method

Several hours ahead, make the sauce: preheat the oven to 190°C/ 375°F/gas 5 and brown the bones in the oven for about 1 hour. Roughly chop up all the vegetables and the garlic, keeping the tomatoes separate. Put the chopped vegetables into a pan with a little oil and cook until brown. Add the chopped tomatoes and cook a little longer,