Venison rillettes, brioche, celeriac and beech mushroom

Name: Venison rillettes, brioche, celeriac and beech mushroom
Ingredients: 1 kg Venison neck; 2 l Goose fat; 5 Thyme sprigs; chopped tarragon; 2 Potatoes; 2 Shallots; 1 demi-glace; 0.25 Celeriac; Red wine sauce; 5 Cream; beech mushrooms; brioche cap; sprig of apple blossom; 3 Rosemary sprigs; 1 garlic bulb

The recipe below was created by Erwin Grijsen, Culinary Advisor HANOS Amsterdam: "By brining the neck and slow-cooking it, the meat is perfect for 'pulling'."

Ingredients

1kgVenison neck

2lGoose fat

5Thyme sprigs

chopped tarragon

2Shallots

1demi-glace

brioche cap

3Rosemary sprigs

1garlic bulb

2Potatoes

0.25Celeriac

5Cream

Red wine sauce

beech mushrooms

sprig of apple blossom

Preparation

Brine the venison neck for 24 hours (2 liters of water, 60 grams of salt).
Pat the venison neck dry and place it in a gastronorm tray under the goose fat, then add the thyme, rosemary, and garlic.
Place the venison neck in an oven at 95 degrees for 14 hours.
Shred the meat and sear it in a Teflon pan, add the shallots and tarragon, and deglaze with the demi-glace. Make sure the mixture is not too wet.
Hollow out the brioche with a Parisienne scoop

Clean the celeriac and cut into large cubes.
Peel the potatoes and cut them into pieces the same size as the celeriac, then cook them together until done.
Drain and steam the mixture dry.
Press the purée through a fine sieve and add the cream.

Warm the brioche in an oven at 160 degrees for 5 minutes.
Place the brioche on a plate, make a quenelle of the celeriac purée.
Place the beech mushroom against it and finish with a beautiful mirror of red wine sauce.
Garnish with a sprig of apple blossom.