Venison has a beautifully rich flavour. Like most game meat however, it tends to develop intense and liverish notes when overcooked. We strongly recommend serving this meat rare or medium-rare.

Serves 2


  • 1 large venison loin steak (bring out of the fridge 20 minutes before using)
  • 150g Brussel sprouts
  • 70g chopped pancetta
  • 1 teaspoon of Garam Masala
  • 1 small celeriac
  • 500ml beef stock
  • 1 orange
  • 2 tablespoons of Rapeseed oil
  • 1 teaspoon of red wine vinegar
  • 1/4 teaspoon of salt


1. Peel and cube the celeriac into bite sized chunks (the smaller the chunks, the quicker they will cook)
2. Place them in a pan and cover with the stock and season with a couple of large pinches of salt
3. Bring the celeriac to a boil and then simmer until tender (25-30 minutes)
4. De-stem the Brussel sprouts and steam for 10-15 minutes (depending on their size), until a knife slides easily through them, quarter and leave to one side
5. Make the dressing by combining zest and juice from 1/2 orange, the oil, vinegar and salt, whisk and leave to stand
6. Remove the celeriac (do not discard the stock) and pop into a blender with enough of the stock to blend to a smooth and thick puree, keep warm
7. Pour a large glug of oil into a frying pan and place on a high heat
8. Season the meat on both sides with salt and place into the pan and brown all over (4 minutes a side at least)
9. Leave the meat to rest for at least 5 minutes before slicing
10. Whilst the meat is resting, place a frying pan on a high heat and chuck the pancetta in
11. Once the pancetta is starting to colour, add the Garam Masala and the sprouts and heat everything through (make sure the pancetta is golden and crispy before serving)
12. To plate up, start with the puree on the plate, followed by the Brussel spouts and top with the sliced venison. Finish off with a drizzle of dressing