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Game meat casserole with mash of celeriac

Game meat casserole with mash of celeriac

What you need:

  • 500 g venison, diced

  • 1 large onion

  • 1 dl cognac

  • 50 g dark chocolate

  • 500g mixed Portobello mushrooms

  • fresh thyme sprigs

  • 25 g blackberries

  • 1 tbsp balsamic vinegar

  • flour

  • 1 dl red wine

  • 2 dl game broth

  • 50g cold butter, diced

  • salt and pepper

The celeriac mash:

  • 2 celeriacs

  • 1 l milk

  • 50 g creme fraiche 38%

  • 100 g browned butter

  • salt and pepper

Method:

  • Finely chop the onion

  • Cover the diced venison meat in flour

  • Sauté the meat

  • Add the onions

  • Add cognac and let reduce

  • Add red wine, balsamic vinegar, game stock and thyme

  • Let it simmer for one hour

  • Add the sliced Portobello mushrooms

  • Let simmer for 10 min

  • Add the chocolate

  • Just before serving add the blackberries and season with salt and pepper

Method:

  • Peel the celeriac

  • Chop into large dices

  • Boil the celeriac in the milk on low temp until tender

  • Pour away the milk

  • Blend the celeriac or mash it together with the browned butter and creme fraiche

  • Season with salt and pepper

  • Eventually add some zest form a lemon on top

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