Roasted Venison Fillet, Celeriac Purée, Spicy Apple Beets, Celery, Masala Jus
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.For Purée:
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.