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Rosé roasted venison loin

Rosé roasted venison loin with a green herb crust, celeriac beignets, and CHEF Signature Pasta Black Garlic.This recipe is featured in the livestream 'Wild van het najaar | Powered by Nestlé' with Marcel de Leeuw on October 5, 2020.

Ingredients

1500gvenison loin fillet

15gBasil
30gdried white bread
10gTarragon
10gChervil
150gOlive oil
15gParsley
1Garlic clove

Butter
Salt
1Celeriac
40gCHEF Signature Paste Black Garlic

1Egg yolk
125gSifted flour
25mlOil
150mlbeer
1whipped egg white
3gCHEF Liquid Concentrate Gibie

Preparation

  1. Cook the venison loin to the desired doneness. 

  1. Finely grind the white bread. Press the garlic clove and add it together with all the herbs to the white bread, then process in the food processor until fine.
  2. Slowly add the olive oil while mixing.
  3. Season with salt and pepper.

  1. Mix all the ingredients into a beer batter. 

  1. Peel the celeriac and cut it into small cubes.
  2. Vacuum the cubes with a knob of butter and salt to taste. Cook in the steam oven or sous vide until tender.
  3. Blend the celeriac cubes smooth in the thermoblender.
  4. Weigh out 250 grams of celeriac cream and add the CHEF Signature Paste Black Garlic.
  5. Place the cream in a silicone mold and freeze. For the beer batter, mix the flour smoothly with the beer, then add the oil and egg yolk.
  6. Finish the batter with the whipped egg white and CHEF Liquid Concentrate Gibier.
  7. Remove the celeriac cream from the mold and lightly flour, dip directly into the beer batter, and fry.