Venison Loin With Celeriac Remoulade, Pomme Maxine And Juniper Jus

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

4 150g pieces of venison loin

vegetable oil


1 celeriac, large

2 eggs

15 ml of sherry vinegar

10 ml of red wine vinegar

300 ml of light olive oil

20 g of Dijon mustard

8 flat-leaf parsley leaves

olive oil


100 ml of cream

100 ml of milk

50 g of butter

4 large Maris piper potatoes

100 g of clarified butter

10 juniper berries, crushed

50 ml of red wine vinegar

100 ml of red wine

100 ml of port

100 ml of Madeira

650 ml of beef stock

3 shallots, finely diced

2 sprigs of fresh thyme

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