Venison cutlet, green peppercorn butter, celeriac Royale, fresh red currant sauce recipe

Ingredients

• 1 medium celeriac
• 120 ml double cream
• 1 tsp chopped parsley
• ¼ tsp Dijon mustard

• 150 g un-salted butter (diced)
• 10 g green peppercorn, soaked in brine (washed)

• 100 g of fresh red currant
• 1 tsp caster sugar
• 75 ml water
• ½ lemon
• 50 g cold butter

Celeriac Royale
1. Peel and cut the celeriac into 6 cm long batons, cook in salted boiling water until tender.
2. In a separate pan boil the cream and reduce by ⅔ mix in the parsley and Dijon mustard. Add the celeriac and mix until coated with the cream, then place aside.
Green Peppercorn Butter
3. In an electric mixer cream the butter using the beater until white and creamy. Remove the bowl from the machine and stir in the peppercorns.
4. Spoon onto a sheet of greaseproof paper and roll to form a large cylinder 3 cm in diameter. Chill in the fridge to firm before using.
Red Currant Sauce
5. Remove the red currants from their stems reserving 20-25 for a garnish. In a small saucepan, bring the water to boil then add the sugar, butter and remaining red currants, and remove the pan immediately from the stove, leave to cool down for 15 minutes.
6. Pour the sauce into a liquidizer and blend until smooth, then pass through a fine sieve, add a few drops of lemon juice and the red currants that you placed aside earlier.
Venison
7. Pre-heat the oven to 200°C.
8. Season each cutlet with salt on both sides. In a large cast iron pan heat a tablespoon of vegetable oil when you feel a good heat rising from the pan.
9. Roast the cutlets on both sides for approximately two minutes until golden brown to seal in the juices. Then place in the oven and roast for 8-10 minutes for medium or 12-14 minutes for medium well. Remove and allow then to rest for 10 minutes.
To Serve
10. Serve the warm celeriac in the centre of the plate. Lay a cutlet on top, place a slice of the peppercorn butter on each cutlet, finish with a few spoons of sauce around each plate.