Gastronomixs

Venison carpaccio with celeriac

Venison carpaccio with celeriac

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Ingredients

300

g

fillet of venison

150

g

celeriac, finely diced

1

tsp

Dijon mustard

50

ml

hazelnut oil

50

ml

sunflower oil

1

tbsp

truffle jus

Preparation method

  • Tightly roll up the fillet of venison in cling film and freeze for several hours.
  • Blanch the diced celeriac in plenty of salted water until al dente and drain thoroughly.
  • Cut the roll of venison into thin slices on a meat slicer. This can be done during the mise en place by placing the meat between layers of plastic film in the required portions and keeping them in the freezer until use.
  • Make a vinaigrette from the mustard, different oils, and truffle jus.
  • Arrange the venison carpaccio on the plate and season to taste with salt and pepper.
  • Mix the diced celeriac with the vinaigrette and use it to garnish the carpaccio.
  • Finish the dish with the crunchy celeriac, pine nuts, and chives. 

Serving suggestions

  • As a starter with deep-fried celeriac, pine nuts, and finely chopped chives.
  • In a composition with components of Jerusalem artichoke, celeriac, parsnip, rocket, onion, or sweet potato.

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