Chef's Recipe
Exmoor Venison steak with creamed celeriac, fried girolles and roasted bone marrow
For 4 people
4 Venison steaks(200g each apr) marinated with rosemary and juniper
1 celeriac, peeled and diced
100ml double cream
1 rosemary sprig
200g girolles, cleaned
chives, chopped
2 marrow bones, split in half (length ways)
1 shallot, peeled and sliced thinly into rings
parsley, picked
butter
red wine sauce
This can be prepared well in advance
-prepare the celeriac first. Roast the diced celeriac with rosemary until golden brown.
Do these steps just before serving
-get a pan really hot and sear the venison steak on both sides so it has a nice colour. Remove the steaks from the heat and place to the side so they can rest and the meat can relax.
-at the same time, season the split bone marrows with sea salt and pepper and roast in the oven at 180C for 10-15min.
-bring the cream to the boil with the roasted celeriac, so the cream coats the celeriac nicely.
-get a pan with oil really hot and fry the girolles. Finish them off with a knob of butter, some chopped chives and season with salt and pepper.
-serve the sliced venison on top of the creamed celeriac and place the girolles on and around.
-place the marrow bone beside and top with shallots and picked parsley.
-finish off with some red wine sauce and enjoy!
