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German recipe


Preparation : 35 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
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Serves SERVES 4 :
For crust
110 g walnuts (and/or hazelnuts)
1 tblsp sugar
30 g chocolate gingerbread
50 g dried olives, seedless
40 g softened butter
1/2 tblsp fresh rosemary
1/2 tblsp fresh thyme
For venison
600 g venison
3-4 tblsp sugar
280 ml red wine
20 ml brandy
1 pinch mixed spice
2 tblsp butter
For celeriac and pear purée
300 g celeriac
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).

© Photo Sandra Mahut
© 2017 Hachette Livre (Marabout)
Chef’s tip

Venison can be replaced with young boar. In this case, extend cooking time by 10 minutes.


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