Name: Roast Saddle of Venison with Celeriac and Herb Salad
Yield: Serves twelve
Cuisine: Australian
Ingredients: 100 ml Palm-sugar Vinaigrette; 600 g celeriac, peeled; 400 g pink-eye potatoes, peeled; 1 bunch dill; 2 bunches coriander; 2 bunches chervil; 1 bunch tarragon; 2 Granny Smiths, peeled; 2 heads mâche; 1 bunch mint; sea salt and freshly ground pepper; 1 x about 4 kg saddle venison; 100 ml olive oil; 100 ml extra-virgin olive oil; lemon juice

Preparation info

Serves
twelve

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

I have cooked this dish for 100 in New Zealand, and also at a Krug dinner for the Australian Chamber Orchestra in 1995 to much success. Venison is one of the only game meats that doesn’t suffer too much from being farmed. It cooks far better on the bone than off, and is ideal if you’re planning a party of twelve to fourteen people. Be careful not to overcook the venison; it is very lean and dries out easily.

It was amazing to work in the kitchen in New Zealand, watching five people