Alani's Winning Pan-fried Venison accompanied with Celeriac Puree and Fondant


Fondant Celeriac

  • 120g butter

  • Thyme Celeriac

  • Puree Celeriac

  • Thyme

  • Bay leaf

  • Garlic

  • 50ml Milk

  • Cream

  • 25g butter

  • Salt

  • White pepper

Blackberry Red Wine Jus

  • Blackberries

  • 150ml Red wine (merlot)

  • 25ml Port (Antica Formula Carpano Vermouth)

  • 500ml Chicken stock 1 tbsp Sherry vinegar

  • 1 tsp Sugar

  • Carrot

  • Garlic

  • Celery

  • Thyme

  • Bay leaf

  • Star anise

  • 10g butter

Salt + pepper Braised Pearl Onions

  • Pearl onions

  • Vegetable stock

  • Thyme

  • Bay leaf

  • Salt + pepper

Deep-Fried and Blanched Cavallo Nero

  • Cavallo Nero

  • Salt

  • Sugar

Deep-Fried Shallot Rings

  • Shallot

  • Salt

  • Sugar

  • Seasoned flour


  • Venison

  • Salt and pepper seasoning

  • Butter

  • Thyme

  • 100% cocoa chocolate



1. Block off the celeriac

2. Lay the celeriac flat and fill a third of the way up in a pan

3. Along with the butter and thyme place the pan on the hob and place parchment paper over the top

4. Leave to simmer until fondant begins to colour golden brown

5. Turn fondant on other side until the entire fondant is evenly coloured all over

Celeriac puree

1. Dice up the celeriac into small cubes

2. Add the milk, celeriac, garlic and herbs to a saucepan and add water just to cover the celeriac 3. Boil until celeriac is soft

4. Drain liquid into a jug

5. Remove herbs and put celeriac into a jug to blend while warm

6. If necessary, add the liquid to create a smoother consistency

7. Blanch some thyme and then finely chop

8. While keeping the puree warm, add cream (to taste) in a saucepan to heat up then add the puree

9. Mix in the thyme

10. Add seasoning

Blackberry red wine jus

1. Mirepoix the veg

2. Sweat the mirepoix, herbs and spice

3. Add the sugar to caramelise

4. Add the sherry vinegar

5. Add the wine and port then reduce by 2/3rds

6. Once reduced add the stock

7. Make sure to scrape anything from the bottom as this holds the flavour

8. As this cooks, cut the blackberries in half

9. Using a chinois to remove the veg etc. place the jus on the hob to reduce further

10. Once correct consistency and flavour is achieved, add seasoning and cold butter

11. Lastly add the blackberries

Braised pearl onions

1. Cut in half and remove outer layer skin

2. Place face down in frying pan and fill a third of the way with veg stock

3. Add herbs and seasoning then cover with parchment paper

4. Leave to simmer until they gain colour and are soft then turn over and cover again

5. Leave until cooked on either side

Deep fried Cavallo Nero

1. Shred up the Cavallo Nero leaf

2. Place in fryer until cooked

3. Drain oil on a cloth

4. Season with salt and sugar

Sautéed Cavallo Nero

1. Remove the stem

2. Blanch the Cavallo Nero

3. Then refresh into cold water

4. Using the juices from the venison pan sauté the Cavallo Nero

5. Drain excess on a cloth

Deep fried shallot rings

1. cut off the end and remove the outer layer skin

2. using a mandolin finely slice the shallot

3. mix the shallot rings in seasoned flour

4. remove any excess flour from the rings then place shallot rings in fryer until cooked

5. drain excess oil on a cloth

6. season with salt and sugar


1. remove any sinew on the venison

2. evenly cut in half

3. season with salt and pepper

4. in a frying pan add the butter and herbs and place the venison

5. baste the venison in the juices and butter

6. fry on the outside of the venison until tough and the core temperature is 52-54

7. leave to rest

8. cut off both end and then in half

9. drain off excess blood on one side

10. sprinkle salt and pepper seasoning on top

11. grate chocolate over top of dish

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