Marinated Venison Steaks, Roasted Beets, Celeriac Purée, Crispy Cavolo Nero and Blackberry Jus

Name: Marinated Venison Steaks, Roasted Beets, Celeriac Purée, Crispy Cavolo Nero and Blackberry Jus
Cook time: 744 min
Total time: 744 min
Yield: 5 servings
Cuisine: Italy
Ingredients: 2 tbs / 2 tbs Balsamic Vinegar; 650 ml / 22.1 Fl Oz Beef Stock; 500 g / 17.64 Oz Beetroot; 55 g / 1.94 Oz Butter; 100 g / 3.53 Oz Cavolo Nero; 450 g / 15.87 Oz Celeriac; 50 ml / 1.7 Fl Oz Double Cream; 3 / 3 Garlic Clove; 2 tbs / 2 tbs Honey; 1 / 1 Lemon; 100 ml / 3.4 Fl Oz Milk; 2 tbs / 2 tbs Olive Oil; 1 tbs / 1 tbs Olive Oil; 3 tsp / 3 tsp Porcini Mushroom Paste; 150 ml / 5.1 Fl Oz Port Wine; 150 ml / 5.1 Fl Oz Red Wine; 55 ml / 1.87 Fl Oz Red Wine Vinegar; 1 pinch / 1 pinch Salt and Pepper; 50 g / 1.76 Oz Sesame Seeds; 3 / 3 Shallots; 2 sprig / 2 sprig Thyme; 2 sprig / 2 sprig Thyme; 1 tbs / 1 tbs Toasted Sesame Oil; 5 / 5 Venison Haunch Steaks

A self creation, using elements we know well go venison, with inspiration from a Beef Wellington duxelle in the marinade bring a umami note, bitterness and crunch in the Cavolo Nero, creaminess from the celeriac, and sweetness from the beets and jus. Many of the elements can be premade and heat to serve letting you focus on the cooking of the Venison. I marinated the steaks the night before, made purée and jus in the morning.

Harry Fawkes

Serves 5
Estimated Time: 12:24:00

Challenging Main Italy

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