1 head celery root, peeled, rinsed and cut into 1-inch pieces
2 cups milk
¼ cup cream
1 ripe Bartlett pear, quartered lengthwise
1 piece star anise
½ stick cinnamon
¼ teaspoon black peppercorns
2 tablespoons sugar
¼ cup white wine
3 tablespoons honey
2 tablespoons butter
8 chestnuts, roasted and peeled
½ cup venison sauce
1 tablespoon coffee beans, roasted
4 venison loin
1 ground coffee
For the Celeriac Purée:
Put the celery root pieces into a pot; add the milk, a pinch of salt and enough water to cover. Bring to a simmer and cook for 30 minutes until tender. Puree until smooth in a food processor with the cream and set aside.
For the Pears:
Put the pear pieces in a small pot and cover with water. Add the star anise, cinnamon, black pepper, sugar, white wine, and a good pinch of salt. Bring to a gentle simmer and cook until the pears are tender, about 10 minutes. Allow to cool in the liquid.
For the Chestnuts:
Combine the honey and butter in a sauté pan and cook until they start to caramelize.
Add the chestnuts and cook for 5 minutes to caramelize, then remove.
For the Coffee-Infused Venison Sauce:
Heat the venison sauce with the coffee beans and allow to infuse for ten minutes; strain out the coffee beans.
For the Venison:
Preheat the oven to 325°F. Rub the venison loins well with the ground coffee and season them with salt. Heat an oven-proof pan and lightly sear the loins on all sides in vegetable oil. Put the pan in the oven for about 8 minutes or to desired doneness. Remove from the oven and allow to rest for 5 minutes.
To Assemble and Serve:
Take 4 warm plates and form a line of celeriac purée on each. Put a piece of pear on each and divide the chestnuts between the plates. Slice each piece of venison into 3 pieces and arrange on each plate. Spoon some of the venison sauce around the plate.