Alfie Sanderson Dish.jpg


Venison Tenderloin, Spiced Walnut, Celeriac Textures, Blackberries & Chocolate Reduction

"I chose this dish as I feel this is a very seasonal dish which has a variety of flavours to complement each other. Most of the produce can be sourced locally as well as it using a protein that is under used immensely. I feel it can show case many skills to hopefully create a delicious dish."


  • 350g venison loin

  • 3 garlic cloves

  • 9 sprigs of thyme

  • 4 sprigs of rosemary

  • 120 g butter

  • 2 small celeriac

  • 750g salt

  • 90g egg white

  • 400ml cream

  • 3 bay leaf

  • Tea spoon of Chardonnay vinegar

  • 9g agar agar

  • 80g walnuts

  • 3 cardomon pods

  • 14 juniper berries

  • Tsp of cinnamon

  • 4 cloves

  • 1/2 star anise

  • Squeeze of honey

  • 200g blackberries

  • 25g sugar

  • 3 tbsp of cassis

  • 2 shallot

  • 80ml of port

  • 250ml beef stock

  • 15g of 85% chocolate


 1) for the salt baked celeriac mix the egg and salt to form a paste and place a base of it onto parchment paper. Place celeriac on top and cover with paste. In oven at 180 for 40-60 mins or until tender


2) for the puree part boil the celeriac in water then transfer to pan with heated cream. Add a bay leaf and season then cook out the celeriac. Once cooked blend then put through a chinois. Add it back to the heat with a small amount of xanthan gum as well as Chardonnay vinegar to Taste.


3) for the gel put blackberries in a pan and reduce with the sugar. Add xanthan gum then blend and put through a chinois


4) for the walnuts lightly toast in dry pan. Blend spices in pestle and mortar then add to walnuts.


5) for the reduction cook shallots in butter until translucent then deglaze with sherry vinegar, port and cassis.

Cook off alcohol then add the spices and herbs and blackberries. Reduce then add stock and reduce again. Grate chocolate when ready to serve


6) seal the venison in pan with butter thyme and garlic. Place in oven at 180 until medium rare is reached. Once cooked bring back out and brush with the balsamic then leave to rest.


7) plate up and finish with thyme leaves.