Roast Venison with Celeriac, Fennel & Truffle Salad
Brad Farmerie | Yield: 8
Chef Brad Farmerie pairs tender, mild venison fillets with paprika-roasted celery root and a crisp fennel salad with pomegranate seeds and an earthy truffle vinaigrette.
- 3 pounds celery root, peeled and cut into 1-inch dice
- 2 1/2 teaspoons sesame oil
- 1/8 teaspoon smoked paprika
- 1 big pinch salt
- 1 big pinch coarsely-ground black pepper
- 2 heads fennel
- 1 pomegranate, seeds removed and reserved
- 3/4 pound green beans
- 2 pounds Venison Tenderloin, cut into 8 medallions, 4 oz each
- Olive oil
- 1/3 cup Black Truffle Oil
- 1/2 orange, zest and juice
- 1/2 lemon, zest and juice
- 2 tablespoons pomegranate molasses
- 1/3 cup extra-virgin olive oil
- Place the venison in the heated ovenproof pan. Allow it to cook until very brown on the bottom (about 2-4 minutes). Flip the meat and place the pan in the oven. Cook in the oven until medium rare, about 6-8 minutes depending on the thickness.
- Remove the meat from the oven, take it out of the pan, and allow it to rest in a warm place for 4 minutes.
- Just before serving, drop the green beans in the boiling salted water and cook until al dente, about 4 minutes or until slightly crunchy. Drain, drizzle with extra virgin olive oil and season with salt.
- Distribute the baked celeriac equally among 8 warm plates. Top the celeriac with the cooked green beans.
- Slice each portion of venison into 3 or 4 slices and place them on the green beans.
- Drain any water off of the fennel and place it in a bowl with the pomegranate seeds. Dress it liberally with the truffle dressing and place on top of the venison.
- For the roast celeriac: Preheat oven to 400 degrees F. Combine the celery root, sesame oil, smoked paprika, salt and pepper in a large bowl, stirring until well mixed. Line a baking tray with parchment (or use a pyrex dish) and place the celeriac mixture on it. Bake until soft, about 25 minutes. Remove from the oven and cover to keep warm.
- For the truffle dressing: Combine all of the ingredients in a clean glass jar and shake until well combined. The dressing can be made the night before and refrigerated; it will keep well in the refrigerator for about a week.
- Slice the fresh fennel bulb as thinly as possible across the diameter (not from stem to top). Place in ice cold water to keep crunchy.
- Place a pot of salted water on the stovetop over medium heat and bring to a simmer for the green beans.
- Heat a large ovenproof heavy bottom sauté pan over high heat. Drizzle the venison in oil and season with salt and pepper.