Cervena

Roast Cervena Venison on Spiced Celeriac with a Fennel and Truffle Salad

Roast Cervena Venison on Spiced Celeriac with a Fennel and Truffle Salad

Serves 8

 Metric  Imperial 

By Brad Farmerie

"Who would believe that you can prepare this dish in 30 to 40 minutes? While the recipe may sound a bit exotic and look long, it’s actually quick and easy to prepare, with a delicious and elegant meal as a result. The ingredients aren’t for a Monday night supper, but they are guaranteed to make you the king or queen of the dinner party circuit."

"Who would believe that you can prepare this dish in 30 to 40 minutes? While the recipe may sound a bit exotic and look long, it’s actually quick and easy to prepare, with a delicious and elegant meal as a result. The ingredients aren’t for a Monday night supper, but they are guaranteed to make you the king or queen of the dinner party circuit."

for the Roast celeriac

Preheat the oven to 200 degrees C.

Combine the celery root, sesame oil, smoked paprika, salt and pepper in a large bowl, stirring until well mixed.

Line a baking tray with parchment (or use a pyrex dish) and place the celeriac mixture on it. Bake until soft, about 25 minutes.

Remove from the oven and cover to keep warm.

Preheat the oven to 400 degrees F.

Combine the celery root, sesame oil, smoked paprika, salt and pepper in a large bowl, stirring until well mixed.

Line a baking tray with parchment (or use a pyrex dish) and place the celeriac mixture on it. Bake until soft, about 25 minutes.

Remove from the oven and cover to keep warm.

For the truffle dressing

Combine all of the ingredients in a large bowl and mix together.

TIP: Combine all of the ingredients in a clean glass jar and shake until well combined. The dressing can be made the night before and refrigerated; it will keep well in the refrigerator for about a week.

Combine all of the ingredients in a large bowl and mix together.

TIP: Combine all of the ingredients in a clean glass jar and shake until well combined. The dressing can be made the night before and refrigerated; it will keep well in the refrigerator for about a week.

To Serve

Slice the fresh fennel bulb as thinly as possible across the diameter (not from stem to top). Place in ice cold water to keep crunchy.

Place a pot of salted water on the stovetop over medium heat and bring to a simmer for the green beans.

Heat a large ovenproof heavy bottom sauté pan over high heat. Drizzle the venison in oil and season with salt and pepper.

Place the venison in the heated ovenproof pan. Allow it to cook until very brown on the bottom (about 2-4 minutes). Flip the meat and place the pan in the oven. Cook in the oven until medium rare, about 6-8 minutes depending on the thickness.

Remove the meat from the oven, take it out of the pan, and allow it to rest in a warm place for 4 minutes.

TIP: allowing the meat to rest keeps the juices in the meat when it is cut.

Just before serving, drop the green beans in the boiling salted water and cook until al dente, about 4 minutes or until slightly crunchy. Drain, drizzle with extra virgin olive oil and season with salt.

Distribute the baked celeriac equally among 8 warm plates. Top the celeriac with the cooked green beans.

Slice each portion of venison into 3 or 4 slices and place them on the green beans.

Drain any water off of the fennel and place it in a bowl with the pomegranate seeds. Dress it liberally with the truffle dressing and place on top of the venison.

Slice the fresh fennel bulb as thinly as possible across the diameter (not from stem to top). Place in ice cold water to keep crunchy.

Place a pot of salted water on the stovetop over medium heat and bring to a simmer for the green beans.

Heat a large ovenproof heavy bottom sauté pan over high heat. Drizzle the venison in oil and season with salt and pepper.

Place the venison in the heated ovenproof pan. Allow it to cook until very brown on the bottom (about 2-4 minutes). Flip the meat and place the pan in the oven. Cook in the oven until medium rare, about 6-8 minutes depending on the thickness.

Remove the meat from the oven, take it out of the pan, and allow it to rest in a warm place for 4 minutes.

TIP: allowing the meat to rest keeps the juices in the meat when it is cut.

Just before serving, drop the green beans in the boiling salted water and cook until al dente, about 4 minutes or until slightly crunchy. Drain, drizzle with extra virgin olive oil and season with salt.

Distribute the baked celeriac equally among 8 warm plates. Top the celeriac with the cooked green beans.

Slice each portion of venison into 3 or 4 slices and place them on the green beans.

Drain any water off of the fennel and place it in a bowl with the pomegranate seeds. Dress it liberally with the truffle dressing and place on top of the venison.

Roast celeriac

1.4 Kg celery root, peeled and cut into 1 inch dice

2 1/2 teaspoons sesame oil

1/8 teaspoon smoked paprika

Big pinch salt and pepper

3 pounds celery root, peeled and cut into 1 inch dice

2 1/2 teaspoons sesame oil

1/8 teaspoon smoked paprika

Big pinch salt and pepper

To Serve

2 heads fennel

1 pomegranate, seeds removed and reserved

350 gram green beans

8 four-ounce pieces Cervena Venison fillet

Olive oil

Salt and fresh black pepper

2 heads fennel

1 pomegranate, seeds removed and reserved

3/4 pound green beans

8 four-ounce pieces Cervena Venison fillet

Olive oil

Salt and fresh black pepper

Truffle dressing

1/3 cup truffle oil

½ of an orange, zest and juice

1 lemon, zest and juice

2 Tablespoons pomegranate molasses, available at specialty food stores

1 teaspoon salt

A few grinds pepper

1/3 cup extra virgin olive oil

1/3 cup truffle oil

½ of an orange, zest and juice

1 lemon, zest and juice

2 Tablespoons pomegranate molasses, available at specialty food stores

1 teaspoon salt

A few grinds pepper

1/3 cup extra virgin olive oil