2 x 5 oz venison denver leg or loin, seasoned with salt & pepper
6 baby gold beets, roasted and peeled
12 fiddleheads, trimmed and blanched until tender
1/3 cup vegetable stock
1 Tbsp butter
6 pieces wood sorrel or oxalis
celeriac puree *
Pre-heat oven to 425 F. For best flavour, venison needs to be kept rare to medium rare. Give the venison a rub down with kosher or sea salt and fresh pepper before pan searing venison for 1.5 minutes on each side and finishing in the oven for no more than 3 minutes.
Remove and let rest for 5 minutes. In the same pan, heat beets and fiddleheads with splash of vegetable stock and butter while meat rests. Serve sliced venison with beets, fiddleheads, jus and celeriac puree. Garnish with wood sorrel.
2 celeriac (celery root), diced (about 1 cup)
2 shallots, sliced
2 Tbsp butter
1/4 cup cream
to taste salt
Sweat shallots in butter and add celeriac. Cook over low heat for a few minutes being careful not to get colour on the vegetables. Add a splash of cream and cover.
Cook until tender. Season with salt and blend.