Wild Irish venison with celeriac puree, buttered cabbage and pepper sauce


This recipe serves four people



  1. Boil the celeriac and sprig of thyme in half milk and half water until tender. Pass through a colander and discard the cooking liquid. Purée the cooked celeriac in a blender with the cream and butter. Season to taste. 
  2. Trim the venison of all fat and sinew, season with salt and pepper and sear in a hot heavy based pan. Roast at 190 degrees for 12 minutes until medium rare. Allow to rest for 6 minutes before carving 
  3. To make the sauce, deglaze the pan where you seared the venison with the brandy. Add the crushed peppercorns and cream and reduce until the sauce coats the back of a spoon. Take off the heat, add the butter and tarragon.  
  4. Sauté the cabbage in a little olive oil, butter and season

To plate

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