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https://www.lifestylefood.com.au/recipes/16250/twice-cooked-mandagery-creek-venison-with-spiced-pears-and-celeriac-puree

LifestyleFOOD.com.au

Twice cooked Mandagery Creek Venison with Spiced Pears & Celeriac Puree

Try this twice cooked venison dish for an alternative to the traditional Sunday roast.

Ingredients

  • Venison

  • 1 Venison topside approx 600g-700g

  • Tie venison to ensure an even cooking process

  • Venison poaching liquor

  • 750ml red wine (we used sangiovese).

  • 200g sugar.

  • 3 star anise.

  • 2 cinnamon quill.

  • 1 vanilla bean.

  • 5 junniper berries.

  • Celeriac

  • 3 large celeriac.

  • 150g butter

  • salt pepper

  • Pears

  • 6 beurre bosc or similar pears

  • 750ml white wine

  • 150g honey

  • 100ml white vinegar

  • 1 teaspoon mustard seeds

  • 3 star anise

  • 1 cinnamon quill

  • 1 vanilla bean

  • 3 junniper berries

Method

  • Venison and poaching liquor:

  • 1.

    Bring all ingredients to a slow simmer for 5 mins

  • 2.

    Poach venison slowly for about 10 mins.

  • 3.

    Remove venison from liquor and allow the venison and poaching liquor to cool.

  • 4.

    Once cooled return venison to the liquor and leave for at lest 4 hours.

  • Celeriac:

  • 1.

    Peel and dice celeriac.

  • 2.

    Cook in salted water until soft

  • 3.

    Strain and puree adding butter

  • 4.

    Pass through a drum sieve and season if necessary.

  • Pears:

  • 1.

    Bring all ingredients to a slow simmer for 5 mins.

  • 2.

    Peel pears and remove core, cut in to segments1/4 or 1/6

  • 3.

    Simmer pears in poaching liquor for about 10 mins

  • 4.

    Remove from heat, leave pears in warm poaching liquor.

  • 5.

    Once cooked, the pears can be stored in the liquor.

  • Serving:

  • 1.

    Remove Venison from liquor and cut approx 150g portion.

  • 2.

    In a hot fry pan sear venison until caramelized

  • 3.

    Venison should be medium rare in the centre.

  • 4.

    Heat celeriac in a sauce pan

  • 5.

    Heat pears in poaching liquor

  • 6.

    Slice venison into 4 even medallions.

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