RECIPE: Wild venison loin with creamed celeriac and hunter’s pie with Nordic House
Chef Jenny Warner’s private dining brand blends fine dining with seasonal Nordic flavours and zero-waste principles
Nordic House - Jenny Warner
Jenny Warner is a Michelin-trained chef and founder of Nordic House, a private dining brand blending fine dining with seasonal Nordic flavours and zero-waste principles. She has cooked in some of the country’s finest kitchens, for celebrities, public figures and private clients. A National Chef of the Year semi-finalist, Jenny brings storytelling, sustainability and a touch of Nordic soul to every plate.
The Dish
This dish brings together everything I value in cooking: bold seasonal flavours, elegant simplicity and a connection to nature. Venison is one of my favourite ingredients to work with: versatile, lean and deeply tied to the Nordic landscape I grew up in.
Here, it’s paired with earthy roots, a smooth celeriac purée and the sharpness of lingonberries to balance the richness of the meat. Smoked hazelnuts add texture and warmth, while foraged greens or edible flowers lift the plate visually and seasonally.
It’s the kind of dish I love to serve when cooking for others, refined yet relaxed, with a story behind every element. Perfect for cooler months, shared at a table where food is about more than just eating, it’s about slowing down, connecting and creating something memorable.
Ingredients
Serves 2
● 2 venison loin steaks (approx 150g each)
● 100g of unsalted butter
● 1 small celeriac, peeled and diced
● 80ml double cream
● Salt, to taste
● 200g salsify or seasonal root veg (eg parsnip)
● 100ml rapeseed oil
● 5 sprigs thyme
● 3 garlic cloves
● 1 shallot
● 100ml venison or beef stock
● 2 tbsp frozen lingonberries
● 1 tsp balsamic vinegar
● Handful of wild foraged greens (eg wood sorrel, bronze fennel)
● Edible flowers (optional)
● 2 tbsp hazelnuts, smoked, roasted and roughly chopped
● 2tbsp old left-over rye bread
● 2 medium-sized Maris Piper potatoes
Note: Lingonberries are available online (eg ScandiKitchen)
Method
1. Hunter’s pie
Use venison loin trimmings to make a rich mince: finely chop and gently cook with shallots, garlic and thyme. Finish with a splash of stock. Make the mash: peel and boil the potatoes in salted water until soft. Roast 1 whole garlic bulb (wrapped in foil, with a drizzle of oil) at 180°C for 35-40 minutes. Squeeze out the soft cloves and mash into the potatoes with 25g butter and 30ml double cream. Season well and beat until smooth.
Spoon the venison ragu into small ramekins and top with roasted garlic mash. Bake until golden.
2. Shallot skin powder
Roast clean, dry shallot skins at a low temperature until brittle, then blitz to a fine powder. Use sparingly as a garnish for earthy depth and a hint of smoke.
3. Make the celeriac purée
Peel and dice the celeriac, then simmer in salted water until tender (about 15-20 minutes). Drain well, then blend with 50g of double cream and butter until silky-smooth. Season to taste and keep warm.
4. Roast the salsify
Preheat the oven to 180°C (fan). Peel and cut the salsify into batons. Toss in a little rapeseed oil, season and roast with thyme for 25-30 minutes until golden and tender.
5. Prepare the jus
In a small saucepan, combine the stock, lingonberries and balsamic vinegar. Simmer until reduced by half. Off the heat, whisk in a knob of cold butter for a glossy finish. Taste and season if needed.
6. Cook the venison
Pat the steaks dry and season well. Heat a pan until hot, add a drizzle of oil and sear the venison for 2-3 minutes per side for medium-rare. Add a knob of butter and baste for 30 seconds. Rest for 5-7 minutes before slicing.
7. Hazelnut & rye crumb
While the meat rests, smoke the hazelnuts over oak chips in a dry pan until fragrant, then roughly chop and mix with toasted malted ryebread crumb. Season lightly. This adds crunch, nuttiness and deep savoury flavour.
8. Assemble the plate
Spoon the celeriac purée on to warm plates. Arrange roasted salsify and slices of venison. Garnish with wild greens, flowers and the hazelnut & rye crumb. Add a dusting of onion skin powder and a drizzle of jus. Serve alongside the miniature hunter’s pie. Enjoy.
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INFO: www.nordic-house.co.uk
