Crème of venison black pudding

Crème of venison black pudding

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venison blood pudding






salt and pepper

Preparation method

  • Clean the celeriac but leave the skin on.
  • Casually rub the celeriac with butter and sprinkle generously with salt and pepper.
  • Loosely wrap the celeriac in aluminium foil and place in an oven at 150°C for approx. one and a half hours. Check regularly to see whether the celeriac is done.
  • Cut the tuber in half and spoon out the celeriac from the skin.
  • Put the celeriac together with the blood pudding in a blender and finely blend until you have a smooth cream. 

Serving suggestions

  • As a component in a composition with a classic roast rack of venison or fillet of venison.
  • In a composition with components of Jerusalem artichoke, apple, cranberry, celeriac, parsnip, pear, beetroot, red cabbage, onion, or sweet potato.

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