Freddie's Venison with a celeriac & turnip puree



Ingredients

Haunch of Venison - fresh rosemary & garlic cloves


Puree - celeriac, turnip, fresh rosemary, butter


Stout reduction - Guinness, caster sugar


Red wine reduction - red wine, juices from the cooked venison Flax seeds, sunflower seeds & sesame seeds Wild mushrooms (shiitake, porcini, enoki)


Pickled items - radishes, blackberries, white wine vinegar Jerusalem artichoke Pea shoots & red sorrel leaves Seasoning Vegetable oil (for frying).



Method


Stout reduction Equal parts sugar to Guinness, stir for 30 seconds or so and then slowly simmer until reduced to required consistency.


Pickling Thinly slice the radishes using a mandolin and cut blackberries in half. Add both into separate bowls and cover with white wine vinegar. Leave refrigerated for at least an hour.


Puree Peel & chop the celeriac into small chunks and boil in water to soften. Repeat with the turnip. Once both are ready, strain and put into a blender. Keep a little of the water from the celeriac pan. Remove the thyme from the stalk and roughly chop. Cook in a dry pan until it is the desired colour/smell. Add the thyme and a small amount of butter to the blender, and as it's blending gradually add the celeriac water as required. Add salt to taste. Strain it through a fine sieve to make the puree really smooth. Slowly cool at room temperature.


Prepare wild mushrooms – Wash mushrooms. Slice the shiitake & porcini mushrooms in half or quarters if it is a larger one. Cut the enoki mushrooms into matchstick length pieces so they become crispy when cooking.


Jerusalem artichoke crisps Thinly slice using a mandolin & fry in hot vegetable oil for 1-2 mins. Remove from the oil, pat dry with a j-cloth and season with salt. Toasted seeds Slightly warm a dry pan on the cooker and add the seeds. Stir every minute for about 5-7 minutes until the seeds are slightly browned. Put the pea shoots & red sorrel leaves in iced water to keep them fresh.


Venison – Heat butter in a pan until foaming. Add the haunch to the hot pan and sear on all sides to get a nice colour. Turn the heat down and add fresh rosemary and garlic cloves. Baste for one minute. Rest in a warm oven on a tray for 7 minute.


Red wine reduction – Take half the juices from the pan that the venison was cooked in and add red wine. Reduce for 3/4 minutes until desired consistency & taste. Season as required. Wild mushrooms Heat some butter in a pan with some whole fresh thyme. Add the mushrooms but keep each type of mushroom separate as they begin to cook. Once cooked they can be mixed together. Season with black pepper & salt.


Take the venison out of the oven and flash at a high heat in the same pan that it was cooked in for 30 seconds. Take it out & slice. To plate Onto a warm plate, using a spoon, drizzle the stout reduction. Place the toasted seeds in the middle of the plate Using a puree bottle add the puree slightly on the right of the plate and down the middle add the shiitake & porcini mushrooms.


Place the sliced venison onto the mushrooms and in between each slice add the pickled radish. Place the pickled blackberries, enoki mushrooms and artichoke crisps around the plate, and add more small spots of puree. Drizzle the red wine reduction over the venison and garnish with the peas shoots & red sorrel leaves to finish.

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