Wild Irish Venison with celeriac purée, buttered cabbage, pepper sauce

Thu, 14 November 2019

Wild Irish Venison with celeriac purée, buttered cabbage, pepper sauce from chef Gareth Mullins

 

This recipe serves 4

 

Ingredients

4 venison strip loin steaks, trimmed

1 celeriac

2 sprigs of thyme

100mls cream

50g butter

Salt & pepper

200mls cream

50mls brandy

10g crushed black pepper

20g butter 

1tbsp chopped tarragon  

1 bunch cabbage

Olive oil & butter to sauté 

 

Method

• Boil the celeriac & sprig of thyme in half milk & half water until tender.
• Pass through a colander & discard the cooking liquid.
• Purée the cooked celeriac in a blender with the cream & butter, season.
• Trim venison of all fat & sinew, season with salt & pepper & sear in a hot heavy based pan.
• Roast at 190°C for 12 mins until medium rare, allow to rest for 6 minutes before carving. 
• To make the sauce, deglaze the pan where you seared the venison with the brandy.
• Add crushed peppercorns, add cream & reduce until it coats the back of a spoon.
• Take from the heat, add the butter & tarragon. 
• Sauté the cabbage in olive oil, butter & season.  

To plate

Place celeriac purée in the base of the bowl, followed by the sautéed cabbage, carved venison and spoon over the sauce.