Recipe Venison Filet in herb crust with spring roll, celery and beetroot puree Ingredients spring rolls and sautéed baby carrots 2 medium-sized potatoes ¼ medium-sized celery 1 Egg yolk Parsley Salt and pepper for seasoning Spring roll dough (buy prepared dough e.g. in an Asian supermarket) 4 Baby carrots Ingredients herb crust: Mixed fresh green herbs Breadcrumbs or Panko Salt and pepper for seasoning Ingredients beetroot puree and celery puree 2 Beetroots (cooked) 1 tbs Butter 4cl Cream ¼ Celery 1 tbs Butter 1 glass milk Salt and pepper for seasoning Ingredients Venison Filet und Cranberry Sauce: Venison Filet Cranberry jam Red wine Salt and pepper for seasoning
Preparation spring rolls, sautéed carrots and herb crust: Cook potatoes and celery root in salted water, add parsley and mash everything together for the filling. Use this mousse to fill the spring roll dough. Use egg yolk as glue for the spring roll dough. Baby carrot sautéed with butter and honey until golden colour. Blend all ingredients for the herb crust until all is mixed and creamy, set aside until needed.
Preparation Beetroot puree and celery puree: Roast the beetroot and mix with butter. Add salt and pepper for seasoning. Add cream and blend until smooth. Roast ¼ celery root and mix with butter. Add salt and pepper for seasoning. Add 1 glass of milk. Cook until it is very soft. Blend all together in a mixer until creamy.