GRILLED VENISON WITH PEARS, CELERIAC purée, AND BRAISED SHALLOTS
This recipe makes use of the fact that venison, having this characteristic flavor, gets accompanied by the smokey flavor imposed by griling. The additional components are simple to make, and it shouldn't be a problem even though they are quite a few to complete. Everything can be prepared ahead of grilling the meat, and briefly heated up in the oven.
4 servings:
Celeriac purée:
1 celeriac head, diced
100 mL/3 fl oz milk
100 mL/3 fl oz water
salt, pepper
50 g/1.7 oz butter
Cook the celeriac in milk and water, seasoned with some salt and pepper. When celeriac is tender (test with a fork) remove it from the heat, strain away the liquid, and purée the celeriac in a blender. You should get a fairly thick mass. Add butter to it and purée again. If the purée is too watery then reduce it over low heat.
Braised shallots:
16 small shallots, peeled
1 tbsp olive oil
2 garlic cloves, chopped
2 sprigs of thyme
50 g/1.7 oz butter
500 mL/17 fl oz chicken or vegetable stock
In a moderately hot pan, lightly brown the shallots in olive oil, add garlic, thyme and butter and cook for another 2 minutes. Then add the stock, bring to simmering and braise the shallots under lid until tender (20-30 minutes depending on their size).
Chocolate sauce:
50 g/1.7 oz dark chocolate
30 mL/1 fl oz groundnut oil
10 mL/0.3 fl oz olive oil
Place a pan over a very low heat and just heat up the oil lightly so you can melt the chocolate in it. Combine all ingredients into an even liquid. Store at room temperature.
Poached pears:
2 pears, halved and cored
300 mL water
150 g sugar
2 star anise
2 bay leaves
2 rose peppers
1/2 cinnamon stick
3 peppercorns
Mix water with sugar and all the seasoning ingredients, bring to simmer, and put the pears in it. Cook under loosely placed lid for about 7-8 minutes, so the pears are still firm but cooked. Remove from the heat, pat dry the pears from the liquid, and slice into thinner pieces.
Venison:
4 venison fillets
olive oil
salt, pepper
Brush the venison fillets with oil, and season all around with salt and pepper. Grill them in a grilling pan, first for about 2 minutes on one side, and then turn over and cook for 6-12 further minutes, according to the desired doneness. You may want to reduce the heat at the end of cooking. Remember to remove the meat slightly before it reaches the desired doneness and then leave it to rest for a minute or two.
Serve everything on a plate! Make sure everything is warm!