Pan-fried venison loin – juniper jus & celeriac purée

Tender venison loin, fried pink, with a savoury juniper jus and silky celeriac purée. Game and structure that meet the Sarabande as equals.

Beef & Game Category

30 MIN Prep time

35 MIN Cook time

4 people Servings

Saddle of venison in medallions, with celeriac purée and juniper jus.

The ingredients: saddle of venison, celeriac, juniper berries, rosemary, stock and butter.

Cooking the venison: sear well on all sides, then let it finish in the oven at 120 °C to a core temperature of 54 °C.

With Sarabande: its calm depth suits the venison and the spiced juniper jus.

1 / 4Saddle of venison in medallions, with celeriac purée and juniper jus.

Preparation

Celeriac purée

Peel the celeriac, dice it and cook until soft in salted water. Purée finely with cream and butter, season to taste and keep warm.

Juniper jus

Toast the juniper and rosemary in butter, pour in the game stock and reduce to a syrupy consistency. Round off with cold butter.

Fry the venison

Salt the loin, sear it all over in olive oil, then let it finish in the oven at 120 °C until it reaches a core temperature of 54 °C.

Rest & serve

Let rest briefly, slice into medallions and arrange with the celeriac purée and juniper jus.

Why this wine?

The savoury depth and ripe structure of the Sarabande carry the game and the juniper jus without overshadowing the finesse of the venison.

Good to know

Tips & insights

Trim the venison saddle before roasting and remove the silverskin thoroughly.
Sear the meat hard and bring it to pink in the oven at gentle heat — game dries out quickly when overheated.
Lightly crush the juniper berries so they release their aroma into the jus.
For a silky celeriac purée, cook the celeriac soft in cream and purée it finely.
Let the meat rest after roasting and only then cut it into medallions.

Frequently Asked Questions

Which wine pairs with saddle of venison in juniper jus?

The Sarabande. Its spicy depth and mature structure carry the game and the juniper jus without masking the finesse of the venison. The wine accompanies the dark meat with calm length.

How do I keep the venison saddle from drying out?

Saddle of venison is very lean and cooks quickly. Sear it hard and bring it to about 54 °C core temperature at low heat. A rest of a few minutes keeps it juicy and pink.

Can I use other game instead of venison saddle?

Yes. Saddle of red deer or boneless venison leg also work, but need a little more cooking time. A tender cut such as venison fillet suits it too. The juniper jus remains a good companion in any case.

What goes alongside the celeriac purée?

Braised red cabbage, glazed chestnuts or Brussels sprouts pair well with game and juniper. Spätzle also take up the jus nicely. Choose autumnal sides that ground the venison without overpowering it.

The wine to pair