Sam's Dish for December - Venson Steaks...
Ingredients
Venison steaks – one per person
Celeriac – peeled and cut into small cubes
Medium onion – peeled and diced
500 ml milk
Savoy cabbage- finely shredded
Sprouts
New potatoes
Baby carrots
2 tablespoons of brown sugar
Butter
500 ml good quality beef stock
125 ml red wine
Method
Brush the steak with olive oil and season. Pan fry for about three minutes each side for rare to medium - a little longer if you prefer your meat well done. Allow to rest.
Sauté the celeriac and onion in butter. Allow to sweat and become translucent then cover with the milk and bring to the boil. Reduce the heat and simmer until soft and tender. Remove from the pan with a slotted spoon and put into a blender. Add enough of the hot milk to make a smooth puree.
Put the Savoy cabbage into a pan and cover with boiling water. Simmer until just tender then strain in a sieve. Transfer to a pan and sauté with butter and black pepper.
Remove the tip from the sprouts and cut in half. Boil for a few minutes, strain and sauté in butter and black pepper
Peel the potatoes with a small knife and form into an oval shape. Boil for a couple of minutes, strain and then transfer to a roasting tin with a little olive oil. Put into a hot oven and cook until golden brown.
Cook the carrots in salted cold water with a knob of butter and the brown. Simmer until just tender.
Put 125ml of red wine on high heat and reduce until slightly thickened.
Add the beef stock and reduce again. Add a couple of knobs of butter and reduce the heat to just keep warm until you’re ready to plate up.
To Serve
Put a spoonful of the celeriac puree onto the plate and top with the sliced venison. Arrange the vegetables around and pour on the jus.