Venison “a la Plancha”, with celery, passion fruit and Noilly Prat

Ingredients for 4 servings


  • 2 topsides of venison trimmed and cut into four steaks
  • Salt
  • Pepper

Celeriac mousse

  • ½ celeriac, peeled and cut into cubes
  • 500 ml milk
  • 100 ml crème fraîche
  • Champagne vinegar


  • 4 sticks of celery 
  • 1 litre mineral water


  • 1 teaspoon chopped parsley  
  • 1 teaspoon crushed thyme leaves
  • 1 tablespoon blanched yellow mustard seeds
  • 3 tablespoons olive oil


  • 100 ml Noilly Prat

Garnish and seasoning

  • 4 thin slices of lardo (Italian cured pork fat)
  • 4 passion fruit, pressed




Season the meat with salt and pepper. Sear over high heat browning lightly. Finish cooking in the oven at 130°C until the internal temperature is 54 °C. 


Celeriac Mousse

Place the celeriac in the milk and add water to cover. Cook until tender. Drain and blend with the crème fraîche until it has a creamy consistency. Season to taste with champagne vinegar and salt.



Cook the celery sticks in mineral water in order to preserve their colour.



Marinate the celery sticks in a mixture of the parsley, thyme, mustard seeds and olive oil.


Noilly Prat Reduction

Bring the Noilly Prat to the boil and reduce it by half.



Place a slice of lardo on each steak. Brush with the same marinade as for the celery. On each plate, place a spoonful of the celeriac purée, a stick of celery and a venison steak. Drizzle with a few drops of passion fruit juice and the Noilly Prat reduction.

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