Recipes

This Christmas recipe for a stuffing for Goose comes from Henrietta Green's The FoodLovers Christmas book. Check out our guide to roasting the goose itself here, and remember you can buy a top quality  . Pool House Hotel, overlooking stunning Loch Ewe in Ross-shire. Chef Dan Hall has created this venison recipe to mark the start of the game season, combining it with local seasonal root vegetables for a sophisticated but earthy dish.

Serves 4

For the Beetroot

    1 large beetroot, peeled & cut into large dice
    4 sprigs of thyme
    Olive oil
    Salt & pepper

For the Venison

    4 x 200g venison loin
    Olive oil
    Salt & pepper

For the Celeriac puree

    500g celeriac peeled and diced
    500ml full fat milk
    Salt, pepper, nutmeg
    50g chilled unsalted butter

For the Grelot Onions

     12 grelot onions/shallots peeled

For the Bilberry Jus

    250ml chicken stock
    250ml venison stock
    100 ml white port
    100 ml Madeira
    1 tbsp honey
    1 tbsp sherry vinegar
    2 tbsp bilberries/blackcurrants
    Salt and pepper

Method

Take a large sheet of tin foil, place the diced beetroot, thyme, olive oil and seasoning in centre of foil. Fold up the edges to create a parcel and roast in a preheated oven for 40 minutes at 160C until cooked.

Season the venison with salt and pepper, coat with olive oil and roast in a preheated oven at 170C for 11 minutes. Take out and rest in a warm place.

Poach the celeriac in milk with salt, pepper and nutmeg until soft to the point of a knife. Strain the celeriac and place in a blender with the butter and blitz to a puree. Keep warm.

Blanch the peeled onions in salted water until tender.  Coat with a splash of olive oil and keep warm.

Reduce both the white port and Madeira separately to 50ml.  Combine the reductions, add the chicken and vegetable stock and reduce the liquid to 150ml. Adjust the seasoning with honey, vinegar, salt and pepper.  Reserve until serving.

To Serve

Place a quenelle of celeriac puree at 3 o’clock on the plate and top with venison.
Place 3 cubes of beetroot and 3 onions opposite the venison.  Spoon the sauce over the venison.