Venison fillet, celeriac mash, marinated onion Recipe

Peel an onion, cut in half and separate the skirts. Cook them 'al dente' in salted water, the marinate in 200 ml beet juice, 1 tbsp ginger syrup and 1 tbsp white wine. 

Cook 1/2 (cubed) celeriac in salted water with a glug of milk and a cube of chicken stock, this will take about 17 mins. In the meantime heat 80 g butter till it starts to foam and lightly browns to a beure noisette.

Put the cooked celeriac in the blender with the burned butter, 1 tbsp sherry and 1 tsp coffee beans and work into a nice mash. Season with salt, peper and a glug of olive oil.

Cut the fatty and white bits from 2 venison fillets.

Season the fillets with salt and white pepper and sear in 2 tbsp olive oil, about 1 min per side till nicely browned. Pack in alufoil and let the meat rest in a 55°C oven.

Now panfry the cut offs with 1 star anise in oil and deglaze with 100 ml red port, 50 ml beet juice and 100 ml veal fond to make the sauce

Warm the onions and serve as shown.

(Here the original recipe by Jan Tournier, in Flemish)

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Venison fillet, celeriac mash, marinated onion Recipe

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Venison fillet, celeriac mash, marinated onion Recipe https://sweetteabiscuits.blogspot.com/2020/07/venison-fillet-celeriac-mash-marinated.html