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