Roast Venison, Cherry Madeira
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Roasted loin of venison on braised cavolo nero, celeriac fondant topped with a parsnip crisp, roasted asparagus and a cherry and Madeira wine sauce. Autumnal dish.
Tony: "It's going to be roast venison loin, celeriac fondant, some cavolo nero, and then to go with it is a Madeira and cherry sauce. Oh, and some parsnip crisps. I do cook quite a lot with venison cuz my dad is a keen hunter, so I butcher a lot of it."
Anna: "Tony's dish sounds like it's going to have the feeling of autumn. Celeriac, very autumnal. Same with the cavolo nero. But venison loin is a very lean meat, so it's really unforgiving if you overcook it."
Anna: "Your venison is beautifully cooked, caramelised on the outside, pink in the centre. But the star of the show for me is the sauce. Cherries and Madeira in the wrong hands could be very sweet. You just got that balance completely right. You are the sauce king."
Grace: "I'm a little bit let down by the celeriac fondant. Although you have got it cooked all the way through, you've got so much caramelisation on it. It is a little bitter on the plate, but that parsnip crisp is outstanding. Really earthy. It's heavenly."
