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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 13 Drasko and Bianca: Venison with Celeriac Purée and Witlof Salad

Watch MKR on TV2 and TVNZ OnDemand

Prep: 1 hour                                      

Cook: 5½ hours                                            

Serves: 4



  • Salt and pepper, to season
  • 1 tbs olive oil
  • 1kg venison fillet



  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 leek, white part only, roughly chopped
  • 1 tbs olive oil
  • 1 tsp black peppercorns
  • 1 bay leaf


Celeriac Puree

  • 1 litre (4 cups) milk
  • 1kg celeriac, peeled, cut into 3cm pieces
  • 60g butter



  • 100g sourdough, cut into 2cm cubes
  • 2 tbs olive oil
  • 1 garlic clove, crushed 



  • 25g butter, chopped
  • 1 tbs olive oil
  • 1 eschalot, finely chopped
  • 2 garlic cloves, crushed
  • 3 cups fresh porcini mushrooms
  • 250ml (1 cup) port
  • 250ml (1 cup) red wine
  • 3 juniper berries, bruised
  • 1 tbs fresh thyme leaves
  • 40g butter, roughly chopped



  • 1½ tbs extra-virgin olive oil
  • 1 tbs lemon juice
  • 1 tbs honey
  • 2 tbs raisins (this is just a guess, no mention of, looked good amount)
  • 2 white witlof, leaves separated



  1. To make stock, preheat oven to 180C. Place bones, carrot, onion and leek in a roasting pan. Drizzle with oil and toss to coat. Roast, turning halfway, for 1 hour. Transfer mixture to a stockpot. Add peppercorns, bay leaf and 3L (12 cups) water. Bring to the boil. Simmer, uncovered and skimming top regularly, for 3 hours. Strain and discard solids.
  2. Meanwhile, to make puree, place milk and celeriac in a large saucepan over medium heat. Season with salt and pepper. Simmer, covered, for 20-25 minutes or until softened. Strain and reserve milk. Blend celeriac until smooth. Add butter and blend until smooth. Add 2/3 cup of reserved milk and blend until a soft puree forms.
  3. To make croutons, preheat oven to 180C. Combine all ingredients on a baking tray and bake for 10 minutes or until crisp and golden.
  4. To make sauce, heat butter and oil in a large deep frying pan over medium heat. Add eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and mushroom and cook, stirring occasionally, for 3-4 minutes or until softened. Stir in port and wine. Simmer for 15 minutes or until reduced by half. Stir in remaining ingredients and 500ml (2 cups) reserved stock. Simmer for 25 minutes or until thickened. Strain mixture through a fine sieve into a bowl, reserving solids. Add butter to sauce and whisk until combined.
  5. Increase oven to 200C.
  6. Rub oil all over venison and season with salt and pepper. Preheat a large frying pan over medium-high heat. Add venison and cook for 2 minutes on each side or until browned. Transfer to an oven tray and roast for 15 minutes. Set aside, loosely covered with foil, for 10 minutes to rest. Slice.
  7. To make salad, whisk oil, lemon juice and honey in a medium bowl until combined. Season with salt and pepper. Add raisins and witlof, then toss to coat.
  8. Place venison slices on each serving plate. Spoon a little sauce on top. Serve with salad, croutons and puree to the side.



  • Any leftover stock can be frozen and used another time.
  • The sauce can be served without straining, if you prefer. Remove juniper berries before serving, though.