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

Celery

• 4 sticks of celery 
• 1 litre mineral water

Marinade

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

Reduction

• 100 ml Noilly Prat

Garnish and seasoning

• 4 thin slices of lardo (Italian cured pork fat)
• 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.