Pan roasted Cervena venison leg noisettes, prosciutto tartlet with celeriac puree
- Noisettes
- 18 x 60 g cervena venison leg noisettes
- 6 Prosciutto slices
- 60 ml olive oil
- Celeriac puree
- 600 g Celeriac peeled, 1 inch cubes
- 1 cup Fennel bulb sliced
- 1 white onion peeled, sliced
- 2 garlic cloves peeled, sliced
- 20 g butter
- 150 ml cream
- Other ingredients
- 2 anchovy fillets chopped
- 1 tbsp Chives finely chopped
- 60 ml tarragon vinegar
- 200 ml Beef or Venison stock
- 2 garlic cloves peeled and crushed
- 80 ml cream
- 1 cup tomato skinned, deseeded, diced
- 30 g butter
Noisettes
Season the noisettes with salt and a generous grind of fresh ground black pepper, drizzle with olive oil and set aside until required.
Oil out a small-size muffin tray with a vegetable spray and randomly lay a slice of prosciutto into each mold and poke down to form a rough styled tartlet, place into a preheated 180°c oven until crisp approximately 15 minutes. Remove and cool on a cake rack until required.
Puree
On a gentle heat, sweat the sliced onion and fennel bulb in butter until translucent. Place the celeriac in a separate pot of boiling salted water and cook until tender. Drain well, and place into a food processor along with the fennel and onion. Blend until smooth and pass through a sieve into a clean saucepan. With a rubber spatula or a wooden spoon, whip in the butter and cream until silky smooth and creamy. Season to taste with salt and pepper and put aside, keeping hot until required.
To complete
Preheat a heavy-based sauté pan until smoking hot. In batches, place the noisettes in a pan with a little extra oil and sear for approximately 2 minutes on each side until medium rare. Remove from the pan and place on a tea towel in a warm place to rest. Drain the surplus oil from the pan, add the butter along with the anchovy and garlic and gently fry for 60 seconds. Add the tarragon vinegar and reduce until almost evaporated. Then add the stock and bring back to the boil. Reduce the heat and add the tomato, cream and chives. Continue to heat but don’t boil. Keep hot until required.
Servings4
INGREDIENTS
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Noisettes Season the noisettes with salt and a generous grind of fresh ground black pepper, drizzle with olive oil and set aside until required. Oil out a small-size muffin tray with a vegetable spray and randomly lay a slice of prosciutto into each mold and poke down to form a rough styled tartlet, place into a preheated 180°c oven until crisp approximately 15 minutes. Remove and cool on a cake rack until required. Puree On a gentle heat, sweat the sliced onion and fennel bulb in butter until translucent. Place the celeriac in a separate pot of boiling salted water and cook until tender. Drain well, and place into a food processor along with the fennel and onion. Blend until smooth and pass through a sieve into a clean saucepan. With a rubber spatula or a wooden spoon, whip in the butter and cream until silky smooth and creamy. Season to taste with salt and pepper and put aside, keeping hot until required. To complete Preheat a heavy-based sauté pan until smoking hot. In batches, place the noisettes in a pan with a little extra oil and sear for approximately 2 minutes on each side until medium rare. Remove from the pan and place on a tea towel in a warm place to rest. Drain the surplus oil from the pan, add the butter along with the anchovy and garlic and gently fry for 60 seconds. Add the tarragon vinegar and reduce until almost evaporated. Then add the stock and bring back to the boil. Reduce the heat and add the tomato, cream and chives. Continue to heat but don’t boil. Keep hot until required. |
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