A Recipe by Dario Cadonau
Grand Chef Relais & Châteaux, Dario Cadonau gives you a recipe for poached venison entrecote in herb oil accompanied by celeriac puree, celery, apples and Shimeji mushrooms...
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Ingredients
- 1 piece fresh venison entrecote from local hunt (well seasoned)
- 1 celeriac
- 1 litrewhole milk
- 2 dl.vegetable broth
- 100gbutter
- Salt
- Pepper from the mill
- 150g celery
- 30 small apple dices (golden)
- 20 Shimeji mushrooms (only the heads)
- Affilla and Sakura Cresse
- Butter/olive oil
- Salt/pepper from the mill
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