Recipe: Haunch of venison, celeriac puree, poached rhubarb and cocoa

PUBLISHED: 13:03 08 May 2017 | UPDATED: 13:03 08 May 2017

EXG MAY 17 Recipe Main

EXG MAY 17 Recipe Main


Head chef Dean Mckeown knew from an early age he wanted to be a chef. Here he shares his recipe for a rich and flavoursome dinner delight ……

EXG MAY 17 Recipe Main  EXG MAY 17 Recipe Main

‘I used to love cooking with my nan and my aunt. They taught me basic home cooking and from a young age I knew I wanted to be a chef.’ His move to the New London came about after initially entering a competition.

‘I was Essex Chef of the Year 2015 for the hospitality and tourism awards and that’s where I met Justin Cracknel. I eventually came to work as a head chef at The Ship Inn (our sister restaurant in Burnham on Crouch) in April last year.

It was one of the best decisions I have ever made and was great for my career development. In November 2016, I become executive chef for The New London and The Ship Inn.’

Serves 4


For the venison

4 x 220g haunch of venison

20g of butter

2 sprinkles of thyme

1 clove of garlic

5g of cocoa powder for dusting

Celeriac puree

1 x head of celeriac

500ml of double cream

500ml of milk

Poached rhubarb

250g of forced rhubarb

100ml of orange juice

100ml of apple juice

25ml of grenadine

70g of sugar

Red wine jus

300g of beef bones

75ml of red wine

75ml of Port

200ml of water

25g of sugar


For the jus, roast the beef bones at 220C for 20 minutes, adding half of the wine and half of the Port. Bring everything to the boil and simmer for 12 hours. Remove the bones and reduce everything by half (this then becomes your beef stock). Pour the rest of the wine, port and sugar into a pan and reduce to a syrup and then add the beef stock you made earlier. Finally, reduce the mixture to a sauce consistency.

For the main dish, place the venison on a chopping board and with a boning knife take off all sinew and excess fat. After doing this place it back in the fridge so it is ready for cooking later.

Next peel the celeriac and dice into one inch cubes and place into a saucepan and add the milk and cream with a good pinch of Maldon sea salt and cook for about 20 minutes until the celeriac is soft. While your celeriac puree is cooking, place your orange juice, apple juice, grenadine and sugar into a saucepan and bring up to the boil, then turn down and simmer.

Cut your rhubarb into batons and poach in the liquor. This will take five minutes or so depending on the thickness of the rhubarb. Strain off the milk and cream from the celeriac and place the celeriac in a food processor. Add a small amount of the milk and cream to it and blitz until it’s nice and smooth and will pass through a sieve.

Next place a frying pan on the heat and add vegetable oil and warm up, season the venison haunch with Maldon sea salt and seal off in the pan, making sure you get a nice colour on both sides. Once it is sealed off, place in the oven at 180C for eight minutes.

Once cooked, spoon over a base with butter, thyme and garlic. Allow your haunch to rest for 5 minutes. Warm your celeriac puree checking it for seasoning and place into a squeezy bottle. Slice the rhubarb into triangle shapes and cut the venison into slices.

Now you are ready to plate. Place the puree onto the plate as a dot (serving spoon) and then swipe it. Now place your venison on to the plate, place your rhubarb onto the plate and drizzle with the red wine jus and dust with cocoa powder.

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The New London

147 New London Road



01245 266288

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