LAVENDER ROASTED VENISON SWEET POTATO-CELERIAC PUREE AND SHERRY VINEGAR GASTRIC
Provided by Food Network
Yield 6 servings
Number Of Ingredients 15
Steps:
- Four Hours Prior: In a spice grinder, combine lavender, salt and pepper. Pulse 2 or 3 times only, to lightly grind together. Coat the venison generously with the lavender rub. Set aside in the refrigerator for at least 3 hours.
- 90 Minutes Prior: Preheat oven to 400 degrees. Roast 3 whole sweet potatoes in the oven for 45 minutes or until very soft. Set aside, but do not allow them to cool completely. While the sweet potatoes are roasting, peel and dice (1 inch cubes) the celeriac. Simmer the celeriac in salted water until very tender, test with a paring knife. Drain the celeriac and hold in a warm place while you peel the sweet potatoes. Place the warm celeriac and warm sweet potatoes in the food processor and pure until very smooth, add the butter and lemon juice and season to taste with salt and pepper. Hold the puree in a warm place until you are ready to serve.
- 45 minutes prior: In a heavy stainless steel pan, mix sugar and water. Simmer over medium high heat, brushing the sides with a wet brush to prevent crystallization. Once the mixture has become caramel, with a medium amber color, remove from the heat and whisk in the sherry vinegar. Once the vinegar is fully incorporated, whisk in the fresh thyme and set the sauce aside, holding at room temperature. Cut the remaining sweet potato into a very fine angel hair. In a small, heavy stainless steel pan, heat the canola oil to 300 degrees. Carefully fry the sweet potato straw until crisp but not browned. Drain the straw well on paper towel, season with salt and set aside.
- 30 minutes prior (Oven should still be on at 400 degrees): Preheat a large saute pan on the stove over high heat. In the hot pan, sear the venison evenly until the entire piece of meat is dark brown and crusty. Place the venison on a roasting rack in a roasting pan and roast for approximately 20 minutes. The internal temperature of the meat should be no more than 115 degrees for a perfect medium rare. Once the meat has reached desired temperature, remove from the oven and allow to rest in a warm place for at least 10 minutes.
- To complete the whole meal: In a large saute pan, over medium heat, gently steam the Swiss chard with 2 tablespoons of butter, covering the pot. When the chard is appropriately wilted, carve the venison and plate all of the components in the desired fashion, garnishing with the sweet potato straw.
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Afsan Ghani
[email protected]I would not recommend this recipe. The venison was overcooked and the sweet potato and celery root puree was lumpy. The sherry vinegar gastric was too acidic. I was very disappointed with this dish.
Jsm nnsns
[email protected]This dish was a bit of a let down. The venison was tough and the sweet potato and celery root puree was bland. The sherry vinegar gastric was the only thing that saved the dish.
Mirembe Claire
[email protected]I was very impressed with this recipe. The venison was cooked to perfection and the flavors were amazing. The sweet potato and celery root puree was a great accompaniment. The sherry vinegar gastric added a nice touch of acidity. I would definitely m
MD Nijhum
[email protected]This dish was a perfect blend of flavors. The lavender roasting method gave the venison a unique and delicious flavor. The sweet potato and celery root puree was creamy and smooth. The sherry vinegar gastric added a nice touch of acidity. I would def
Jodwin Ligaka
[email protected]I'm a big fan of venison, and this recipe did not disappoint. The lavender roasting method really brought out the flavor of the meat. The sweet potato and celery root puree was a great accompaniment, and the sherry vinegar gastric added a nice touch
Asad Anwar
[email protected]This recipe was a complete disaster. The venison was overcooked and dry, the sweet potato and celery root puree was lumpy, and the sherry vinegar gastric was too acidic. I would not recommend this recipe to anyone.
Bilawal Jutt
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The venison was tough and the sweet potato and celery root puree was bland. The sherry vinegar gastric was the only thing that saved the dish.
angel kc
[email protected]This dish was a lot of work, but it was worth it. The venison was tender and flavorful, and the sweet potato and celery root puree was creamy and smooth. The sherry vinegar gastric added a nice touch of acidity. I would definitely make this dish agai
Md Ratul Ali
[email protected]I found the lavender roasting method to be a bit too subtle. I think I would have preferred a more pronounced lavender flavor. The sweet potato and celery root puree was good, but the sherry vinegar gastric was a bit too sweet for my taste.
Mushaid Aslam
[email protected]The venison was a bit dry, but the sweet potato and celery root puree was delicious. The sherry vinegar gastric added a nice touch of acidity. Overall, I thought the dish was good, but not great.
Wynter Doyle
[email protected]This venison dish was a bit too gamey for my taste. I think I would have preferred it if the venison had been marinated in something to help tenderize it. The sweet potato and celery root puree was good, but the sherry vinegar gastric was a bit too o
Matthew Romulus
[email protected]I'm not usually a fan of venison, but this recipe changed my mind. The lavender roasting method really mellowed out the gamey flavor and the sweet potato and celery root puree was a delicious complement. The sherry vinegar gastric added a nice touch
Purity Charles
[email protected]This recipe is a winner! The lavender roasted venison was a hit with my family and friends. The meat was tender and flavorful, and the sweet potato and celery root puree was a great accompaniment. The sherry vinegar gastric added a nice touch of acid
Akram ullah Yash gilgit baltistan
[email protected]I followed the recipe exactly and the results were fantastic. The venison was cooked to perfection and the flavors were out of this world. My guests raved about the dish and I'm sure I'll be making it again soon.
Linda Weaver
[email protected]The combination of flavors in this dish was simply stunning. The lavender roasted venison was tender and juicy, while the sweet potato and celery root puree was velvety smooth. The sherry vinegar gastric added a delightful tang that brought all the e
Jerry Moore
[email protected]This venison dish was an absolute delight! The lavender added a unique and subtle flavor to the meat, while the sweet potato and celery root puree provided a creamy and earthy balance. The sherry vinegar gastric was the perfect finishing touch, addin