Roast Saddle of Venison with Celeriac and Herb Salad

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