Ingredients

• 2 large free-range eggs
• yolks only
• 2 tsp good-quality Dijon mustard
• 1 tsp English wholegrain mustard
• 3-4 tsp white wine vinegar
• or to taste
• 150ml/5fl oz sunflower oil
• 50ml/2fl oz good-quality extra virgin olive oil
• pinch salt
• 1 small celeriac
• 1 bunch fresh dill
• chopped
• 4 large floury potatoes (preferably Maris Piper)
• cut into fries
• sunflower oil
• for deep frying
• salt
• to taste
• 500g/17oz venison mince (preferably sirloin mince from fallow deer)
• salt and freshly ground black pepper
• 1-2 tbsp olive oil
• 1 red onion
• finely sliced into rings
• 3 gherkins
• drained
• sliced
• 4 soft white bread rolls
• cut in half horizontally
• tomato ketchup

Directions

• For the celeriac remoulade
• place the egg yolks
• mustards and vinegar into the bowl of a food processor and blend until well combined.
• With the motor still running
• gradually add the sunflower oil in a thin stream
• until the mixture thickens and becomes smooth and glossy. (If the mayonnaise starts to thicken too quickly
• loosen it with the tiniest drop of warm water
• then continue.)
• Add the olive oil in the same way
• until the mixture is creamy in texture. Taste and add a drop or two more vinegar
• if necessary. Season to taste with salt.
• Peel the celeriac
• then slice to a 1mm thickness using a mandolin or very sharp knife. Pile the celeriac slices on top of each other
• then cut the slices into thin strips using a sharp knife. Work as quickly as possible to prevent the celeriac from discolouring. Alternatively
• grate the celeriac.
• Mix the celeriac with the dill in a large mixing bowl
• then add enough mayonnaise to bind it together. Set aside for 30 minutes.
• Meanwhile
• for the chips
• rinse the potato fries under cold water
• then drain well and pat dry using kitchen paper. Dry as thoroughly as possible.
• Heat the oil in a deep-fat fryer to 140C/285F. Alternatively
• heat the oil in a deep-sided
• heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• When the oil is hot
• add the chips (in batches if necessary) and fry for three minutes. Remove from the pan using a slotted spoon and set aside to drain in a colander lined with kitchen paper.
• Increase the heat to 180C/350F
• then return the chips to the hot oil and fry for five minutes
• or until lightly golden-brown. Remove from the oil again and drain in the colander (lined with fresh pieces of kitchen paper). Season with salt and keep warm.
• For the venison burger
• season the venison mince with salt and freshly ground black pepper. Shape the seasoned mince into four thick burgers. Rub each burger all over with a little olive oil.
• Heat a griddle pan over a medium to high heat. When the pan is smoking
• add the burgers and cook for 3-4 minutes on each side (for medium)
• or until brown griddle marks have appeared on the outside of the burgers and the burgers are cooked to your liking.
• To serve
• place each burger into a bread roll and top with red onion
• gherkins and a dollop of ketchup
• if desired. Place the burgers onto four plates. Serve the chips and celeriac remoulade alongside.