600 grams venison filet, cleaned and de-veined
50 grams Dijon mustard
50 grams honey
5 grams sesame seeds
5 grams coriander seeds, toasted
Salt and fresh black pepper
800 grams celeriac, diced
200 grams Granny Smith apple trim
1 liter apple juice
2 grams cumin seeds
5 grams ginger, chopped
5 grams green chili, chopped
5 milliliters heavy cream
200 grams Granny Smith apples, ½-inch dice
55 grams beet juice
55 grams celery juice
Caramelize venison in a hot pan, then cover fillets with a glaze of mustard, honey, sesame seeds, coriander, salt, and pepper. Cook until the center of the fillets are 135°F. Deglaze with water and reserve liquid.
Sauté cumin seeds and ginger with green chilies, then add celeriac and apples and sauté for a few minutes. Cover with juice and cook until tender. Blend with cream and season. Pass through chinois and reserve.
For Spicy Apple “Beets”:
Vacuum pack apples with apple juice and celery juice. Rest for 2-3 hours.
To Assemble and Serve:
Serve venison with Purée, Spicy Apples, and pan juices.