Hi all. Cooked this tonight, I'd like to offer some feedback. I stuck my oven on fan 160c, so approx in line with the recommendation, maybe a little lower as I wanted to make sure the potato dauphinoise didn't curdle. Cooked that for about an hour covered, then 15 minutes uncovered and it was pretty perfect. I did the Venison as shown in the video, and put it in the oven for approx 30 mins - but I stuck a remote probe in it (it's really the smartest decision when roasting meat to remove the guesswork) and waited until it was 57c, which is recommended for rare. However because it continues to cook when resting, it went up to about 63ish, and came out a little more well done that I'd have liked - definitely grayer than the video. So, I'd suggest pulling it out of the oven at like 50, 51, 52, something like that. However the juniper and rosemary on the outside was DELICIOUS and fundamentally this is a good recipe. I also made a sauce out of a red wine and beef stock reduction in the pan, scraping up all the delicious bits left behind by the vension, finished with butter. I also served with roasted kalettes tossed with olive oil and parmesan and it was beautiful. Agree with Jamie's recommendation of the Chianti too :P

I love his passion for cooking. Most chefs just execute the dish, but Jamie looks like he's loving it!

This looks absolutely amazing! Good job!

Samwise Gamgee has his cooking channel? Frodo is pleased. 😌

And fava beans

absolutely beautiful dish

Great guy ....feels like he's in your garden right beside you .

I just got Deer steaks in Holland. We live in the forest & Jamie I am so looking forward to cooking this tonight in our garden. You are the best Thankyou x

i like this jamie, straight cooking, no mucking about

singing the start whenever I watch a Jamie and Home vid xP

What temperature for the oven?

looks wonderful

this man equals...zero complication

Jamie ! home food is the best food over the world. keep it going you're doing it amazing thumbs up

i am mouth-watering right now

Never cooked with venison- gotta try it now wow

How hot oven and how long cooking requires that venison?

I love se Jamie at Home vids :) But I have one question, what is the song at the beginning called?

I love making charcuterie with VENISON !!

u have my dream outdoor kitchen -

Lovely.

he cooked that really fast, what kind of oven does he use?

How ist the name of song in the beginning

What temp are you cooking the venison at? 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Tim Kay -my world

Love it!!!!!!!!!!!!

I'm sorry, what is Selaria? if possible any substitutes? I doubt I can find something like in my country

There is something wrong the way you are uploading this isn't on the uploads page. I only found it on the feed

WOW..man.. .... ..

name of the song in the begging anyone?;D

Celeriac isn't actually celery root ;) It's a root vegetable.

anyone know what piece of venison this is?

i think he said celeriac so yes!

I made this with some whitetail deer. Pretty tasty.

this isnt appearing in my sub box. i happened to find it looking on the channel

the venison was great good paring

Is double cream the same thing as heavy cream?

Chicken nuggets would go really well with this dish.

I wonder if he still makes the venison with the juniper berries....

Is there any vcd/dvd of Jamie at Home that I can get in Singapore? *cross fingers*

1:14 That's 16 juniper berries

THAT is soooo and individual portion!

does this have to be served blushing or rare? can it be served well done?

Shout out to Vilod.

Which joint of venison did he use??

Chianti .. aaaaaah!

is that celery root? (I claim ignorance to English food terms)

Yeah, so true! The Venison meat have this problem. Well, for me is not a problem I love bloody meat.

Haha! Lookit his hair back then.

I just ate this for lunch today and it really does look like meat. It kind of has a weak beef like flavor which I wouldn't doubt someone could confuse as beef

pooo tay toesssssss

How old is this vid

droooool!...

Of course there’s potatoes in one of Sam’s dishes.

He's too cute and successful for me to like him, but damn that looks good!!

Mj

Is venison dear?

What about the gamey taste?

Always cook a good heart, and he loves the good of others, please subscribe to my channel for you guys

If you ate that well done it would be like a dry piece of leather and that is not blood... Heck to me thats even a bit overcooked i would like it rare

Can you cook for me some time?

Could not load shockwave Flash so can not watch you tube video's so that is the end of if for me.

Is venison relatively common in Britain? I know here in the U.S. you don't really have much access to it unless you live in particular areas of the country or can go to rather fancy restaurants...

If you prepare that kind of meat till it's totally cooked inside, it's going to be tough like a log, so you wouldn't be able to eat it anyway.

"You can go rarer if you want", Next shot immediately shows the cutting board drenched in blood.

this intro is killing me

Venison is divine, sorry to any vegans out there

Get that passion back mate

troll?

I would season the venison with a rich beef stock cube seasoning paste.

I'm kind of surprised that no one asked what Celeriac is.

i will stick to salt and pepper

I would season the venison with a Knorr beef stock cube seasoning paste. No Marco references allowed.

"Centimeter Slices." lol those were at least a quarter inch.

I hate how much food he's wasting on the cutting board ...