Meet the deer farmers from New Zealand at www.cervena.com

Cervena Venison with Red Wine-Poached Seckel Pear and Celery Root
Chef Todd Immel of Table 1280 – Atlanta, GA
Adapted by StarChefs.com
November 2007

Yield: 4 Servings

Ingredients:

Cervena Venison:
  • 1 Tablespoon pink peppercorns
  • 1 Tablespoon green peppercorns
  • 1 Tablespoon coriander seeds
  • Salt, to taste
  • 4 5–sounce pieces Cervena venison loin
  • ¼ cup flour
  • 2 Tablespoons oil
  • 1 Tablespoon butter
  • 1 cinnamon stick
Celery Root
  • 1 celery root, peeled and cubed
  • 4 sage leaves
  • 4 ounces heavy cream
Poached Seckel Pear:
  • 1 bottle red wine
  • 2 star anise
  • 4 Seckel pears, peeled and cored

Method:
For the Cervena Venison:
Grind the peppercorns with the coriander seeds and salt then rub all over the venison. Lightly dust each piece of venison in flour and then divide oil into two very hot sauté pans. Sear 2 pieces of venison in each pan, browning the meat on all sides, then turn the heat down to low. Add the butter and cinnamon stick and baste until desired temperature.

For the Celery Root:
Preheat oven to 300°F. Cover celery root with water and sage leaves, bring to simmer, and cook gently until very tender. Strain, dry in oven, then put in pan with heavy cream and cook for five minutes. Blend until smooth and set aside.

For the Poached Seckel Pear:
Preheat oven to 300°F. Cover celery root with water and sage leaves, bring to simmer, and cook gently until very tender. Strain, dry in oven, then put in pan with heavy cream and cook for five minutes. Blend until smooth and set aside.

For the Poached Seckel Pear:
Bring wine to a simmer with star anise, add pears, and cook until tender. Remove pears, reduce the wine down to syrup consistency, and reserve pears and syrup separately.

To Assemble and Serve:
Smear Celery Root on plate and top with hot slices of Cervena Venison. Garnish with a whole pear and wine syrup.

back to top