|Preparation : 35 min||Resting : -|
|Cooking : 1 hr 30 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|110||g walnuts (and/or hazelnuts)
|30||g chocolate gingerbread
|50||g dried olives, seedless
|40||g softened butter
|1/2||tblsp fresh rosemary
|1/2||tblsp fresh thyme
|280||ml red wine|
|1||pinch mixed spice|
|For celeriac and pear purée|
|2||pears, very ripe|
|100||ml pure cream|
Caramelise walnuts with sugar in a pan and set aside to cool. Put walnuts with gingerbread, olives, butter and herbs in mini bowl and run FOOD PROCESSOR programme for 10 secs. Put mixture between two sheets of greaseproof paper and roll out. Refrigerate until mixture hardens.
Preheat oven to 80°C. Add wine, brandy and sugar with a pinch of mixed spice in bowl and run EXPERT programme 25 minutes/speed 1A/120°C without putting cap on lid, to obtain a syrup.
Put butter in frying pan, brown back of venison and brush meat with syrup. Cook meat in oven on an oven rack for 60 to 70 minutes. Place tray under oven rack to keep oven clean.
Cut cold butter and walnut mixture into pieces and place on meat. Turn on oven grill and gratinee the venison.
Cut meat into 8 portions and serve with celeriac purée.
|Celeriac and pear purée|
Peel and cut celeriac into 2 cm cubes. Pour 500 ml water into bowl and cook celeriac in steamer basket with STEAM programme for 22 minutes.
Peel pears and place pieces of pear in steamer basket with celeriac.
At end of programme, remove water from bowl then add celeriac and pears, followed by cream and salt. Blend with EXPERT programme, 3 minutes/speed 13 (without heating).