Roasted Venison Loin Recipe

Inspired by 1 Elgin Restaurant

Time1h

Serves4

Juniper and peppercorn crust, celeriac purée, kale chips

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Venison Loin

2.2 lb (1 kg) Venison loin

2 tbs Juniper berries

1 tbs Black peppercorns

1 tsp Celtic sea salt

2 tbs olive oil

Celeriac Purée

1 1/8 lb (500 g) Celeriac (celery root)

1 3/4 oz (50 g) Butter

0.42 cup (100 ml) Cream

1 tsp Celtic sea salt

1 tsp black pepper

Kale Chips

7.05 oz (200 g) Kale

1 tbs olive oil

to taste Celtic sea salt

Method

Prepare the Venison

Crust the Venison

Preheat your oven to 200°C (400°F). In a spice grinder, blend the juniper berries and black peppercorns until finely ground. Mix with salt. Rub the venison loin with olive oil and then coat it with the juniper and peppercorn mixture.

Roast the Venison

Place the venison loin on a roasting rack and roast in the preheated oven for 25-30 minutes or until it reaches your desired doneness (medium-rare is recommended). Remove from the oven and let it rest for 10 minutes before slicing.

Make the Celeriac Purée

Cook the Celeriac

Peel and chop the celeriac into small cubes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Blend the Purée

Add butter and cream to the cooked celeriac. Blend until smooth and creamy. Season with salt and black pepper to taste.

Prepare the Kale Chips

Bake the Kale

Preheat your oven to 150°C (300°F). Remove the stems from the kale leaves and tear them into bite-sized pieces. Toss with olive oil and salt. Spread on a baking sheet and bake for 15-20 minutes until crispy, checking frequently to prevent burning.