Wild Wicklow Venison, Sprouts, Chestnuts and Pancetta with Cranberries and Celeriac Puree

Thu, 14 November 2024

Ingredients: 

2 pieces of Venison loin or Rump 140g each

6 Thin slices Pancetta

 

28g Chestnuts cooked and chopped

50g Sprouts blanched

20g Pancetta lardons

 

100g Celeriac diced

40ml cream

 

100g Cranberries

50ml Red wine

28g Brown sugar

1 Star Anise

1 Cinnamon stick

 

Method:

1. Wrap each Fillet of Venison in Pancetta and roast on a pre heated pan in Butter and oil for 6 minutes. Make sure they are nicely seared.

2. Place all of the Cranberry mix in a small pot and cook on a medium heat to form a jam.

3. Cook the Celeriac in a separate pot on a low heat until the vegetable is soft, if the cream reduces too much add a small amount of water, blend to a smooth puree and season to taste.

4. In a hot pan add the sprouts, Chestnuts and pancetta with a small amount of butter and oil, roast until hot.

5. To serve . spoon some celeriac around the plate and add a heat of the sprout mix in the middle.

6. Slice the venison and place on top of the Sprouts. Place a spoon of Cranberries on top