Thursday 14th December 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 40 minutes

Ingredients
1 sirloin of venison approx 600g
2 large King Edward potatoes
1 small celeriac – peeled and grated
400g unsalted butter
1 large butternut squash – peeled and diced
1 root of fresh ginger – peeled and sliced
1 tablespoon of chopped fresh coriander
1 medium sweet potato
Pinch of Madras curry powder
Salt and freshly ground black pepper

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted Lincolnshire Venison sirloin, potato and celeriac rosti with ginger roasted butternut squash and curried sweet potato chips

METHOD
Peel the sweet potato and with the help of a mandoline slice very thinly. Place on flat tray and sprinkle with a little salt, let dry for 5-6 hours or overnight.

Heat the oil to 170C and fry the sweet potato in small batches. Place on kitchen roll and sprinkle the Madras curry powder.

Place the potato skin on in salted water and boil until halfway cooked.

Drain and peel, grate on the large side and mix with the chopped coriander and grated celeriac. Season well with the salt and pepper and make 4 patties. Heat 100g butter in a non-stick pan and cook on medium low heat, turning side every 2 minutes.

Season the venison with salt and pepper; heat a non-stick pan on medium high, quickly pan roast the venison for 30 seconds each side and take the pan off the fire. Wait 2 minutes and add 300g butter. Place the pan on low heat and continuously turn the meat and wet with the cooking butter for 8-10 minutes. Slice and serve.

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