Deer with celery puree

Deer with celery puree

Difficulty: Easy Time: +60 min.

INGREDIENTS (4 people):
- 700 g of venison
- 1 celery stalk
- 4 potatoes
- 1 dl of liquid cream
- 1 beef cane bone
- Butter
- 10 g of chocolate
- Sesame oil
- Soy sauce
- 1 dl of red wine
- 1 dl of port wine
- 1/2 onion
- Pepper
- Salt


Peel chop half onion. Put the red and Porto wine in a casserole,
10 g of chocolate, chopped onion, a piece of cane bone, 2 tablespoons of soy sauce and 2 tablespoons of sesame oil. Heat over medium heat until halved. Remove and reserve.

Put a casserole on the fire with the peeled potatoes and a celery stalk cut into pieces. Keep on medium heat 30 minutes. Remove, drain, add a little salt and 1 dl of cream. Beat until obtaining a homogeneous puree.

Salpimentar the meat. Put a thick bottom pan on the fire. Add a little butter and sauté the venison steaks for about 5 minutes, so that they are pink inside. Serve the meat with
the mash and the wine sauce.

The result of this dish is most suggestive. Venison with a lot of flavor and with the star ingredient, that touch of chocolate, which gives it a delicious flavor. Accompanied with celery puree.