Welcome to the world of culinary elegance, where we present a masterpiece that tantalizes your taste buds and transports you to a realm of flavors like no other. Our journey takes us to the heart of a dish that combines the robust essence of venison with the delicate sweetness of roasted lavender, all complemented by a velvety smooth puree of sweet potato and celeriac. The finishing touch comes in the form of a sherry vinegar gastric, adding a touch of acidity and complexity that elevates this dish to an orchestra of flavors. Join us as we unveil the secrets behind this extraordinary creation, ensuring that you embark on a culinary adventure that will leave you craving for more.
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PAN-ROASTED VENISON WITH CREAMY BAKED POTATO AND CELERIAC
Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.
Provided by Jamie Oliver
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
- Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.
- Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking - about 8 minutes will give you medium venison.
- When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
- Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.
SWEET POTATO JACKETS WITH POMEGRANATE & CELERIAC SLAW
Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
- Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
- Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.
Nutrition Facts : Calories 482 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
SWEET POTATO PURéE WITH BROWN SUGAR AND SHERRY
Provided by Janet Fletcher
Categories Potato Side Bake Thanksgiving Vegetarian Sweet Potato/Yam Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
- Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
SWEET POTATO AND VENISON SHEPHERD'S PIE
A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!
Provided by Kim
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h50m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
- Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
- Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
- Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
- Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
- Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 29.5 g, Cholesterol 76.2 mg, Fat 14.2 g, Fiber 5.8 g, Protein 23.1 g, SaturatedFat 6.4 g, Sodium 444.9 mg, Sugar 7.7 g
SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY
Make and share this Sweet Potato Puree With Brown Sugar and Sherry recipe from Food.com.
Provided by JackieOhNo
Categories Yam/Sweet Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Pierce all potatoes in several places with a fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
- Cut potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl. Add butter and brown sugar. Using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 561.7, Fat 19.5, SaturatedFat 12.2, Cholesterol 50.9, Sodium 238.3, Carbohydrate 82.8, Fiber 10.4, Sugar 16.4, Protein 4.9
Tips:
- Choose the right cut of venison: For roasting, a tender cut like venison tenderloin or backstrap is best. These cuts are lean and cook quickly, so they won't dry out in the oven.
- Use a flavorful marinade: Marinating the venison helps to tenderize it and add flavor. A simple marinade made with olive oil, garlic, rosemary, and thyme is a good option.
- Roast the venison at a high temperature: This will help to create a crispy crust and seal in the juices. Roast the venison at 450°F for 10-15 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
- Let the venison rest before slicing: This allows the juices to redistribute throughout the meat, making it more tender and flavorful. Let the venison rest for 10-15 minutes before slicing.
- Serve the venison with a flavorful sauce: A simple pan sauce made with red wine, shallots, and butter is a good option. You can also serve the venison with a dollop of horseradish cream or a fruit-based sauce.
Conclusion:
Lavender roasted venison is a delicious and elegant dish that is perfect for a special occasion. The venison is tender and flavorful, and the lavender adds a unique and aromatic flavor. The sweet potato-celeriac puree and sherry vinegar gastric are the perfect accompaniments, and they help to create a well-rounded and satisfying meal.
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