John Myers
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Regional Red Deer with Potato Gratin on Fine Celery Puree
The perfect regional red deer with potato gratin on fine celery puree recipe with a picture and simple step-by-step instructions.
For the marinade:
- 700 ml Red wine
- 1 Pc. Organic orange zest
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 Pc. Ginger
For the red deer:
- 1,5 kg Deer
- 2 tbsp Clarified butter
- 2 tbsp Rapeseed oil
- 2 Pc. Onions
- Salt
- Pepper
For the wild jus:
- 1 kg Venison goulash
- 1,4 liter Red wine
- 2 Pc. Carrots
- 3 Pc. Celery sticks
- 2 Pc. Onions
- 0,5 Pc. Celery root
- Salt
- Oil
- 1 tbsp Sugar
- 2 tbsp Tomato paste
- 1 tbsp Cranberry jam
- 2 tsp Mustard
- 1 Pc. Rosemary sprig
- Laurel
- Juniper
- Pimento
For the potato gratin:
- 1,5 kg Floury potatoes
- 600 ml Cream
- 600 ml Milk
- 1 Pc. Clove of garlic
- 1 Pc. Nutmeg
- Salt
- Pepper
- 150 g Gruyere
For the celery puree:
- 1 kg Celery bulb
- 150 g Butter
- Salt
For the red deer:
- Mix all marinade ingredients. Place the piece of meat in a 3 liter freezer bag, pour in the marinade and seal the bag tightly so that no air is trapped.
- Put the bag in a saucepan and put it in the fridge for at least 48 hours.
- After marinating, remove the meat (put the marinade aside), pat dry and season with a lot of salt and pepper.
- Sear it in clarified butter and rapeseed oil on all sides. Add the onions towards the end and sauté.
- After searing, add the marinade to the meat and simmer with the lid closed until the meat is tender – this can take up to 5 hours, depending on the thickness.
For the wild jus:
- Spread the goulash on a baking sheet, pour about 4 tablespoons of oil over it. Put in the oven at 250 degrees for 30 minutes. Then add sugar and vegetables and pour a bottle of red wine on top. Turn the oven down to 200 degrees and let it simmer for 45 minutes.
- Put from the baking sheet in a saucepan, pour a bottle of red wine again and add the spices (touch allspice and juniper). Round off with tomato paste and let the cranberry jam and mustard reduce for 4 to 6 hours over a low flame.
For the potato gratin:
- Put the cream and milk in a saucepan, rub in a whole nutmeg, add plenty of salt and a little pepper. Add a pressed clove of garlic to round it off.
- Peel the potatoes and cut into 3 cm thick slices. Add the potato slices to the cream-milk mixture and cook for about 10 minutes.
- Put the mixture in a baking dish and bake in the oven for 45 minutes at 160 degrees. Take the pan out of the oven and let it set. Before serving, add the grated cheese and return to the oven for half an hour.
For the celery puree:
- Wrap the celery bulb in aluminum foil and bake in the oven at 200 degrees for about 2 hours. If a meat fork can be pushed into the middle until it is almost as soft as butter, the tuber is done.
- Peel the tuber (it is best to leave it on the meat fork), chop and puree in a kitchen mixer with cold butter and salt.
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