Hooray it's Game Season (Venison recipes)

A friend called me a couple of nights ago, he'd been on a shoot and didn't have enough room to store his 'bag', so asked for space in my freezer and in on the deal was a share of the game. I now have 2 ducks and 2 pheasants ready to create a feast. I love game season!

My favourites are venison and duck and at this time of year you can land some amazing deals on fabulous quality, healthy meat. There's discounted venison steaks and duck breasts in all the Supermarkets at the moment because shoppers just aren't used to buying it. My biggest game treat is venison loin (it's expensive but a little go's a long way). I buy from our local butchers where they're supplied incredible, perfectly hung meat from an Estate in Scotland. Venison reminds me of a gamey flavoured fillet steak, it's very lean and tender and should be cooked rare in the middle.

I'm going to share 2 really simple recipes that both use venison and celeriac (which I think work perfectly together & come into season at the same time) one can be served cold as lunch or a starter and the other is a delicious treat dinner . The recipes below can be made with venison steaks from the supermarkets or if you're feeling decadent loin from the butchers.

Venison, celeriac & hazelnuts (or pine nuts as pictured above). Serves 4 as starter.

Take 350g of loin fillet out of the fridge and bring to room temperature. Peel 1/2 a medium celeriac, cut into manageable pieces and slice very thinly (I use a mandolin). Pop the celeriac in a bowl and cover with salted water and a squeeze of lemon.

Heat a splash of oil in a pan and rub the venison with salt and pepper. Sear the meat until all sides are browned and then pop it into a hot oven (180 degree) for 5-7 mins, remove from the oven and cover with foil to rest.

Roast the nuts in the hot oven for 4 minutes and set them aside to cool.

Mix 2tbsp of creme fraiche, 3-4tsp wholegrain mustard and the sliced celeriac. Slice the venison as thinly as you can and combine with the dressed celeriac and toasted nuts - drizzle with olive oil and top with some rocket.

Roast Venison Loin with Celeriac Mash & Blackcurrent Sauce. Serves 2.

Peel & cut 100g of floury potatoes and simmer for 15 minutes in salted water until tender. Peel and cut 200g of celeriac into small pieces and simmer in a separate pan in salted water with a squeeze of lemon until tender.

Put 100ml of chicken stock, 50ml of creme de cassis & 50ml of red wine into a pan, bring to the boil and reduce by half. Remove from the heat.

Heat some olive oil in a pan and season 2 venison fillet steaks with salt and pepper. Fry for 3-4mins on each side (depending on thickness). Remove meat to plates to rest.

Drain potato & celeriac when tender enough for a fork to go through easily and leave in colander for a minutes to steam. Mash together in a clean pan stir in 50ml of double cream and a knob of butter and reheat.

Pour the reduced sauce into the frying pan with meat juices bring to the boil and add a tsp of redcurrent jelly and simmer for another minute. Finish the sauce by whisking in a dollop of butter and pour over the steaks. Serve with the celeriac mash and buttery greens of your choice.

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