Weinhaus Neuerburg Spätburgunder Reserve

Ingredients

• 500 gVenison loin fillet
• 400 gCeleriac root
• 125 gFresh blackberries
• 250 mlGame stock
• 100 mlHeavy cream
• 40 gButter
• 20 gHazelnuts
• 1 pieceShallot
• 1 pieceRosemary sprig
• 2 tbspVegetable oil

Preparation

1. 1Peel the celeriac, cut into small cubes, and boil in salted water for about 20 minutes until soft.
2. 2Trim the venison loin of any silverskin, season with salt, and sear in a hot pan with oil on all sides for about 2 minutes.
3. 3Add the rosemary to the pan and finish cooking in a preheated oven at 100 degrees Celsius for approximately 15-20 minutes.
4. 4For the sauce, finely dice the shallot, sauté in the pan drippings until translucent, and deglaze with the game stock.
5. 5Add the blackberries to the stock, reduce the liquid by half, strain through a fine-mesh sieve, and mount with cold butter.
6. 6Drain the softened celeriac, purée until smooth with the cream and the remaining butter, and season to taste with salt and nutmeg.
7. 7Toast the hazelnuts in a dry pan until golden brown and then coarsely chop.
8. 8Let the meat rest for 5 minutes before slicing into medallions, then serve with the purée and sauce.