Venison Wellington with Celeriac and Potato Dauphinoise – Priceless Magazines
Venison Wellington with Celeriac and Potato Dauphinoise Prep time: Cooking time: 30 minutes Total time: Serves:6 400g Fillet of Venison 400g Jerusalem
Ingredients
- 400g Fillet of Venison
- 400g Jerusalem Artichokes
- 200g Celery Sticks
- 100g Thinly Sliced Pancetta
- 2 Sprigs of Thyme
- 1 Packet of Ready Rolled Shortcrust or Puff Pastry
- For the Celeriac and Potato Dauphinoise
- 350g Celeriac Root
- 500g Potatoes
- 600ml Single Cream
- 1 Garlic Clove
- Salt and Pepper
- Pinch of Nutmeg
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