Serves 4 persons

Ingredients

Venison entrecote

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

Celeriac puree

1 celeriac

1 litrewhole milk

2 dl.vegetable broth

100gbutter

Salt

Pepper from the mill

Garnishes

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

Method

Venison entrecote

Prepare the venison entrecote, season with salt and pepper andplace in a vacuum bag, adding some herb oil. Closethe 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.

Garnishes

Prepare the celery and cut intofine 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.