Lavender Roasted Venison Sweet Potato-Celeriac Puree And Sherry Vinegar Gastric
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
61
Spice
39
Sweetness
60
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
30 g
Lavender (dry)30 g
Salt1 large
Celeriac2 tbsps
Unsalted Butter1 cup
Sugar1 cup
Water1 cup
Sherry Vinegar2 tsp
Thyme (fresh, chopped)2 cups
Canola Oil (for frying)Directions:
1
Set aside in the refrigerator for at least 3 hours
2
Four Hours Prior: In a spice grinder, combine lavender, salt and pepper
3
Pulse 2 or 3 times only, to lightly grind together
4
Coat the venison generously with the lavender rub
5
90 Minutes Prior: Preheat oven to 400 degrees
6
Roast 3 whole sweet potatoes in the oven for 45 minutes or until very soft
7
Set aside, but do not allow them to cool completely
8
While the sweet potatoes are roasting, peel and dice (1 inch cubes) the celeriac
9
Simmer the celeriac in salted water until very tender, test with a paring knife
10
Drain the celeriac and hold in a warm place while you peel the sweet potatoes
11
Place the warm celeriac and warm sweet potatoes in the food processor and pure until very smooth, add the butter and lemon juice and season to taste with salt and pepper
12
Hold the puree in a warm place until you are ready to serve
13
45 minutes prior: In a heavy stainless steel pan, mix sugar and water
14
Simmer over medium high heat, brushing the sides with a wet brush to prevent crystallization
15
Once the mixture has become caramel, with a medium amber color, remove from the heat and whisk in the sherry vinegar
16
Once the vinegar is fully incorporated, whisk in the fresh thyme and set the sauce aside, holding at room temperature
17
Cut the remaining sweet potato into a very fine angel hair
18
In a small, heavy stainless steel pan, heat the canola oil to 300 degrees
19
Carefully fry the sweet potato straw until crisp but not browned
20
Drain the straw well on paper towel, season with salt and set aside
21
30 minutes prior (Oven should still be on at 400 degrees): Preheat a large saute pan on the stove over high heat
22
In the hot pan, sear the venison evenly until the entire piece of meat is dark brown and crusty
23
Place the venison on a roasting rack in a roasting pan and roast for approximately 20 minutes
24
The internal temperature of the meat should be no more than 115 degrees for a perfect medium rare
25
Once the meat has reached desired temperature, remove from the oven and allow to rest in a warm place for at least 10 minutes
26
To complete the whole meal: In a large saute pan, over medium heat, gently steam the Swiss chard with 2 tablespoons of butter, covering the pot
27
When the chard is appropriately wilted, carve the venison and plate all of the components in the desired fashion, garnishing with the sweet potato straw