Celeriac puree
Ingredients
1 large celeriac
250ml milk full fat
250ml double cream
Salt
Method
- Slice celeriac into fine slices then add all ingredients to a pan and cook slowly till soft then blitz
- Please check seasoning
Red wine jus
200ml red wine
100ml port
1 sprig of thyme
1 bay leaf
100g button mushrooms
150g sliced shallot
2lt of good quality veal or beef stock
Method
- In a pan reduce red wine, port, shallots, thyme, bay leaf, peppercorns, button mushrooms
- When it becomes thick like jam add brown stock and simmer for 30 mins
- Pass through fine strainer and reduce to desired consistency
Putting dish together
- Cook venison loin till desired temperature and set aside
- Wash mushrooms and sauté in butter at last minute add chopped parsley
Full ingredients list
1 large celeriac
250ml milk full fat
250ml double cream
1 large celeriac
250ml milk full fat
250ml double cream
500g venison loin
200ml red wine
100ml port
1 sprig of thyme
1 bay leaf
100g button mushrooms
150g sliced shallot
2lt of good quality veal or beef stock
100g cepe
100g pied de moutons
100g girolles