Venison and gratin festive dish with garlic sauce.
Venison is a very lean dark meat. You can replace celery root on parsnip, artichoke or even fennel, but you must maintain the ratio of potatoes and root vegetables in order to achieve the right taste.
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Time: 1 hour. 40 min Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece (1 kg.) Venison tenderloin, chopped
- 900 gr. peeled potatoes
- 1 small celery root, peeled and cut in half
- 4 tbsp. l (60 gr.) Butter, melt
- 500 ml fat cream
- 1 clove garlic, peeled and finely chopped
- 1/2 small bunch of sage, chop the leaves coarsely
- 120 gr. grated parmesan
- 10 juniper berries, crushed
- 3 sprigs of rosemary, cut leaves
- 1 head garlic, unpeeled
- 1 glass of red wine such as Pinot Noir
Recipe preparation:
- Preheat the oven to 180 ° C and grease the mold with butter for baking.
- Cut potatoes and celery root into 2 cm slices. Place the slices in a large pan, fill with cold water, season with salt and pepper and bring to a boil. Simmer for 5 min., Then discard in a colander, drain the water, and give the vegetables dry from its own heat for a minute.
- Return the vegetables to the pan and add the cream, chopped garlic, sage, half parmesan, season with salt and pepper. Mix together, then put in a baking dish and evenly distribute. Pour the mixture left in the pan on top. Lay out the remaining parmesan, cover tightly with aluminum foil and cook in a preheated oven for 35-40 minutes. until golden colors.
- On a cutting board, mix juniper and rosemary with a pinch of salt and pepper. Rub venison on all sides with olive oil, then roll it on the board with spices, slightly pressing to the surface. Heat a heat-resistant pan over high heat and splash some olive oil.
- Fry the venison on all sides for several minutes, then remove the pan from the heat. Add the slightly crushed garlic head and remaining spices from the cutting board. Mix everything together, add some water to cool and place in the oven. Bake venison for as long as you see fit – about 8 minutes of baking will give you an average frying.
- When the potatoes are cooked, remove it from the oven, remove foil and add the remaining parmesan. Return the dish to the oven and bake another 10-15 minutes.
- Remove the venison from the oven and place it on the dish, lightly covering with foil. Drain excess fat from the pan. Crush garlic with a fork and discard the peel. Combine the garlic with herbs in a pan and put on fire.
- Pour red wine, simmer until mixture will decrease by half, and then add the butter. Stir with a wooden spoon, scraping off sticky pieces of meat from the bottom. Once the sauce has set, remove the pan from the heat, adjust the taste and mix. Cut the venison into pieces desired thickness. Pour the meat juice from the dish back into the pan, then strain the sauce through a sieve on the meat and serve with baked potatoes and celery root.
