The Anonymous Widower

Venison and Celeriac Rosti

Or to give the recipe it’s full name, Chargrilled Venison Steaks with Redcurrant and Celeriac Rosti.

This is a delicious and indulgent recipe that I got off the inside of a packet of two venison steaks from Waitrose. When you’re a widow, you need the odd indulgent recipe for when you need cheering up.  It’s also very simple to cook and well within the capability of a man who taught himself cooking at 60.

As with all of the recipes that I’ll post here, it will be gluten-free, as I’m a coeliac and can’t eat any of the gluten found in wheat, barley and rye.

This is recipe for two steaks.

1. Season the venison steaks.
2. Heat a tablespoon of olive oil in a frying pan until it is very hot.  Sear the venison steaks in the pan for 4-5 minutes on each side, or until cooked.  Lift onto a plate and keep warm.
3. Add the grated zest and juice of one orange, three tablespoons of redcurrant jelly (the proper stuff made from sugar!) and a tablespoon of port or brandy.
4. Season lightly and bring to the boil.  Simmer for 2-3 minutes or until sticky, then spoon over the venison. 
5. Heat through and serve with the rosti.

For the celeriac rosti.

1. Preheat the oven to 190 Degrees Centigrade (Is there anything else?).  Or with me use the bottom of the top oven in the AGA.
2. Peel and coarsely grate 200 grams of celeriac then place in a bowl with 50 grams of melted butter, half a teaspoon of grated nutmeg and seasoning.
3. Pile the mixture into some tins brushed with melted butter and bake for 15 to 20 minutes.

Before I ate this, I had never eaten celeriac.  I now use it as an alternative to potatoes.

June 24, 2009 - Posted by AnonW | Food | Coeliac/Gluten-Free, Recipe, Venison, Waitrose