Name: Spiced venison loin with celeriac remoulade
Total time: 20 min
Yield: Serves 4 as a starter
Ingredients: 1½ tsp whole black peppercorns; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp allspice berries; 1 tsp cumin seeds; 2 tbsp olive oil, plus a drizzle; 250g venison loin; 2 slices sourdough, torn into pieces; 80g watercresss; 4 pickled onions in balsamic, thinly sliced; ½ tsp celeriac, finely shredded; 6 tbsp mayonnaise; 2 tbsp wholegrain mustard; 2 tbsp cider vinegar

1½ tsp whole black peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp allspice berries
1 tsp cumin seeds
2 tbsp olive oil
plus a drizzle
250g venison loin
2 slices sourdough
torn into pieces
80g watercresss
4 pickled onions in balsamic
thinly sliced

REMOULADE

½ tsp celeriac
finely shredded
6 tbsp mayonnaise
2 tbsp wholegrain mustard
2 tbsp cider vinegar

Method

step 1
Toast the peppercorns, fennel, coriander, allspice berries and cumin in a dry frying pan over a low heat for 2 minutes until fragrant. Use a spice grinder or pestle and mortar to grind to a slightly fine texture. Tip out onto a plate.
step 2
Drizzle the olive oil over the venison and season well with salt. Heat a non-stick frying pan over a high heat and fry the venison for 6-8 minutes, depending on the thickness, turning every minute until evenly seared all round. Remove to a plate and leave to rest for 15 minutes.
step 3
Roll the venison in the spice mixture, patting the spices onto the meat to coat it really well. Lay a sheet of baking paper on the worksurface, top with the venison and roll up to enclose, twisting the ends to seal. Chill for 1 hour or up to 24 hours.
step 4
When nearly ready to serve, heat the oven to 200C/fan 180C/gas 6. Tip the sourdough pieces onto a baking tray and drizzle over the 2 tbsp of olive oil. Sprinkle with salt and toss well, then bake for 15-20 minutes or until deep golden and crunchy.
step 5
Make the roulade by tipping the celeriac into a bowl with the mayo, mustard, vinegar and some seasoning. Toss to combine.
step 6
Remove the venison from the fridge and thinly slice. Spread the watercress out on a large platter, dot with the remoulade, scatter over the croutons, arrange the venison slices on top and garnish with the sliced pickled onions.