Serves 4 persons



Venison entrecote

1 piece fresh venison entrecote from local hunt (well seasoned)


Celeriac puree

1 celeriac

1 litre whole milk

2 dl. vegetable broth

100g butter


Pepper from the mill



150g celery

30 small apple dices (golden)

20 Shimeji mushrooms (only the heads)

Affilla and Sakura Cresse

Butter/olive oil

Salt/pepper from the mill



Venison entrecote

Prepare the venison entrecote, season with salt and pepper and place in a vacuum bag, adding some herb oil. Close the vacuum bag. Heat a pot with water at 50-52°C and poach the vacuumed venison.


Celeriac puree

Peel the celeriac and cut in thick dice. Add the milk and vegetable broth to a pot and bring to a boil. Add the celeriac dice. Season with salt and pepper from the mill. Once the celeriac dices are soft, remove from the broth and puree with some of the cooking liquid in the blender. Season with butter, salt and pepper.



Prepare the celery and cut into fine slices, blanch briefly in salted water and season with olive oil. Peel the apples and cut them in dice, slightly caramelise the apple dice. Prepare the Shimeji mushrooms and sauté in butter, season with salt and pepper.