4g Dilmah Exceptional Valley of Kings Ceylon Pekoe
600g Celeriac (peeled and chopped)
500ml Veal Juice
100g Venison Trimmings (roasted)
2 cloves of Garlic
2 Shallots (sliced)
2 Juniper Berries
1 piece of Orange zest
1 sprig of Thyme
20ml Extra Virgin Olive oil
6 Venison Loin Steaks (120g each)
Salt and Pepper
90g Broad beans (blanched and skinned)
3 poached Pears (cut in half)
Method of Preparation
Bring milk, water and salt to the boil in a heavy based pot. Add celeriac and cook for 20 minutes until soft. Drain and blend in a food processor. Set aside.
In a heavy based pot, place shallots, garlic and cloves and cook for 2 minutes. Add veal juice, venison trimmings, juniper berries, orange zest, thyme and bring to a simmer. Cook for a further 1 hour, strain and set aside.
In a heavy based pan on high heat, seal and season the venison loins in 10ml of olive oil until well coloured, approximately 4-5 minutes. Remove from pan and rest in a warm place.
In a small pot, add 100ml water, 20g butter and bring to simmer. Add broad beans and then remove after 1 minute.
In a heavy based pan, sauté the pears in 10ml of olive oil until well coloured, remove and set aside.
Reheat celeriac puree adding 60g butter and 80ml cream. Season to taste.
Reheat venison jus and infuse with 4g of Valley of Kings Ceylon Pekoe for 3 minutes. Strain and keep hot.
Divide celeriac evenly between 6 plates, slice pear in three and place around celeriac. Carve venison and lay over celeriac. Scatter broad beans around the plate and dress with infusion.