As a special festive treat this Christmas, why not try serving guests a delicious three-course menu paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky. The menu pairing has been exclusively crafted for this festive season by Andy Waugh, Chef of the moment at London restaurant, Mac & Wild.
Celeriac puree
Ingredients
1 large celeriac
250ml milk full fat
250ml double cream
Salt
Method
- Slice celeriac into fine slices then add all ingredients to a pan and cook slowly till soft then blitz
- Please check seasoning
Red wine jus
Ingredients
200ml red wine
100ml port
1 sprig of thyme
1 bay leaf
100g button mushrooms
150g sliced shallot
2lt of good quality veal or beef stock
Method
- In a pan reduce red wine, port, shallots, thyme, bay leaf, peppercorns, button mushrooms
- When it becomes thick like jam add brown stock and simmer for 30 mins
- Pass through fine strainer and reduce to desired consistency
Putting dish together
- Cook venison loin till desired temperature and set aside
- Wash mushrooms and sauté in butter at last minute add chopped parsley
Full ingredients list
1 large celeriac
250ml milk full fat
250ml double cream
1 large celeriac
250ml milk full fat
250ml double cream
500g venison loin
200ml red wine
100ml port
1 sprig of thyme
1 bay leaf
100g button mushrooms
150g sliced shallot
2lt of good quality veal or beef stock
100g cepe
100g pied de moutons
100g girolles