Ingredients for 4 servings
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2 topsides of venison trimmed and cut into four steaks
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Salt
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Pepper
Celeriac mousse
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½ celeriac, peeled and cut into cubes
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500 ml milk
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100 ml crème fraîche
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Champagne vinegar
Celery
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4 sticks of celery
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1 litre mineral water
Marinade
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1 teaspoon chopped parsley
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1 teaspoon crushed thyme leaves
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1 tablespoon blanched yellow mustard seeds
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3 tablespoons olive oil
Reduction
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100 ml Noilly Prat
Garnish and seasoning
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4 thin slices of lardo (Italian cured pork fat)
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4 passion fruit, pressed
Venison
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.
Celery
Cook the celery sticks in mineral water in order to preserve their colour.
Marinade
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.
Assembly
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.
