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.
