Roasted venison fillet with celeriac cannelloni and prepared cranberries

Name: Roasted venison fillet with celeriac cannelloni and prepared cranberries
Ingredients: Lime; Honey; 300 g Celeriac; 200 g venison fillet; 10 units.centiliter brown stock; prepared cranberries Didden; 150 g Chanterelles

Roasted venison fillet with celeriac cannelloni and prepared cranberries according to the recipe of Didden.

Ingredients

Lime

Honey

300gCeleriac

200gvenison fillet

10units.centiliterbrown stock

prepared cranberries Didden

150gChanterelles

Preparation

Cut the celeriac into strips of 5 cm (three per person).
Cook them in a covered pan with a little water and butter.
Brown the fillets on all sides and cook them in the oven for 4 to 5 minutes at 180°C.
Prepare the sauce: heat the brown stock and then add the lime and honey. Reduce by half.
Hollow out the celeriac tubes. Chop and season this mixture.
Fill the tubes with the celeriac and the prepared cranberries.
Arrange the celeriac cannelloni upright.
Add the meat and finish with the sauce.