Preparation time is 2 hours.
Ease of preparation is difficult.
Yields: 4 servings
Ingredients
- Red wine, reduced by ½ (500 millilitres)
- Onion (100 gram)
- Carrots (30 grams) Mire Poix
- Celery (50 grams)
- Black peppercorns (10 pieces)
- Juniper berries (10 pieces)
- 1 Bay leaf
- 2 sprigs, Thyme
Oil Marinade
- Grape seed oil (300 millilitres)
- Fresh Thyme (4 grams)
- Juniper berries (10 grams)
- Venison fillet, marinated for 24 hours (600 grams)
- Venison bones (500 grams)
Grand Veneur Sauce
- Wine marinade, reduced by ½
- Beef stock (1 litre)
- Mire poix, caramelised (100 grams)
- Portobello mushrooms, chopped (100 grams)
- 35% whipping cream (20 millilitres)
- Ruby Port (30 millilitres)
- Red wine vinegar (20 millilitres)
- Red currant jelly (5 grams)
Directions
- Warm all ingredients and cool before using.
- Drain the marinade.
- Separate the herbs and vegetable mire poix.
- Roast the venison bones in butter until caramelised (20-30 minutes).
- Add all the remaining ingredients.
- Bring to the boil, skim and simmer for 40 minutes; strain through a fine chinois.
- Bring to a boil and skim the fat.
- Reduce to the consistency of oil.
- Correct seasoning.
- Finish sauce with red vinegar and red currant jelly.
To Assemble
- Roast venison loin in butter and crushed juniper to required doneness.
- Spoon celery root puree in centre of plate.
- Place celery hearts ‘at 2 o’clock’; spoon vegetable garnish around celery root puree.
- Slice venison and place onto celery root puree.
- Sauce the plate and finish with deep-fried herb leaves.