Pan roasted Cervena venison leg noisettes, prosciutto tartlet with celeriac puree - Cervena

Ingredients

• 18 x 60 g cervena venison leg noisettes
• 6 Prosciutto slices
• 60 ml olive oil
• 600 g Celeriac (peeled, 1 inch cubes)
• 1 cup Fennel bulb (sliced)
• 1 white onion (peeled, sliced)
• 2 garlic cloves (peeled, sliced)
• 20 g butter
• 150 ml cream
• 2 anchovy fillets (chopped)
• 1 tbsp Chives (finely chopped)
• 60 ml tarragon vinegar
• 200 ml beef or venison stock
• 2 garlic cloves (peeled and crushed)
• 80 ml cream
• 1 cup tomato (skinned, deseeded, diced)
• 30 g butter