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 Olive Oil; 5 / 5 Venison Haunch Steaks; To taste pinch / To taste pinch Salt and Pepper; 3 / 3 Garlic Clove; 2 sprig / 2 sprig Thyme; 3 tsp / 3 tsp Porcini Mushroom Paste; 450 g / 15.9 Oz Celeriac; 1 / 1 Lemon; 100 ml / 3.5 Fl Oz Milk; 55 g / 2 Oz Butter; 50 ml / 1.8 Fl Oz Double Cream; 100 g / 3.5 Oz Cavolo Nero; 1 tbs / 1 tbs Olive Oil; 1 tbs / 1 tbs Toasted Sesame Oil; 50 g / 1.75 Oz Sesame Seeds; 500 g / 17.5 Oz Beetroot; 2 tbs / 2 tbs Balsamic Vinegar; 2 tbs / 2 tbs Honey; 3 / 3 Shallots; 2 sprig / 2 sprig Thyme; 150 ml / 5.3 Fl Oz Port Wine; 150 ml / 5.3 Fl Oz Red Wine; 55 ml / 2 Fl Oz Red Wine Vinegar; 650 ml / 22.9 Fl Oz Beef Stock

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