Difficulty: Medium - experience needed
Serves: up to 20 portions
Dietary guidance: n g
Venison fillet (50g per person)
Salt & pepper to season
1 celeriac (will make 20 portions)
4 tbsp salt
½ bunch chopped parsley
Mayonnaise (enough for 20)
2 egg yolks
1 tbsp English mustard
400ml vegetable oil
1 tbsp white wine vinegar
Dressing (enough for 20)
130ml sea buckthorn juice
30g caster sugar
30g crushed juniper berries
For the meat:
Season the venison fillet with salt & pepper
Sear on a high heat for a golden brown coating and raw on the inside.
Leave to cool
Wrap tightly with cling film to give it a round shape.
Put in the freezer over night
When frozen, slice & serve.
For the mayonnaise:
Mix the egg yolks, mustard, white wine vinegar and salt/pepper/sugar to taste.
In a blender, carefully start adding the vegetable oil slowly to emulsify and combine.
For the celeriac remoulade (one whole celeriac will give you enough for 20 portion so this can be saved for another occasion)
Slice the celeriac into match sticks
Sprinkle with 4 tbsp of salt and leave for ½ an hour â€“ this will drain the water out of the celeriac and it will become soft.
Drain out this liquid then soak in cold water to remove any excess salt.
Drain again and pat dry.
Add 100g of mayonnaise and stir in the chopped parsley and season to taste.
For the sea buckthorn dressing:
Combine the sea buckthorn juice, caster sugar and crushed berries in a pan.
Reduce to a 1/3 of the size over a high heat. When it starts to boil lower the temperature to a simmer. This should take 20 minutes.
Plating the dish:
Start with the thin slices of venison, place a good dollop of celeriac remoulade on top and put drops of the sea buckthorn dressing around the outside of the plate.