Venison steak with celeriac-miso puree

Venison steak is the perfect game to impress the entire table. At the same time, it is an accessible piece with a nice soft taste and butter-tender meat.

This dish can also be prepared with roe or wild boar steak.

Number of persons: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

• 4 Venison steaks
• 700 grams of celeriac
• 3 parsnips
• 1 tablespoon miso paste
• 50 grams (vegetable) butter
• Thyme
• 1 clove of garlic
• Dash of red wine or port
• 125 ml Wildfond
• Pepper and salt
• 10-12 Cherry tomatoes (as garnish)
  
  

Preparation method

1. Remove the steaks from the refrigerator 1 hour in advance to allow them to come to room temperature. Pat the steaks dry before cooking and season both sides generously with salt and pepper
2. Peel the parsnips and celeriac and cut into cubes. Boil this in a pan of water for 15 minutes.
3. Place a frying pan on the heat until it is hot, add the butter and fry the steak for 1.5-2.5 minutes (rare to medium rare) per side. Continue to move the steak around the pan with a spatula while cooking.
4. Let the steaks rest in aluminum foil for 8 minutes
5. Add the garlic and thyme to the pan and deglaze with red wine or port and game stock, let it evaporate into a sauce.
6. Puree the celeriac and parsnips and add the miso puree.
7. Briefly burn the cherry tomatoes over the gas stove for a nice taste
8. Decorate the plates with the puree, carve the steaks and place them on top. Finish with the sauce and tomatoes.

Wine tip: A strong red wine; A great Bordeaux or a Syrah from the Rhone.