Pan roasted Cervena venison leg noisettes, prosciutto tartlet with celeriac puree
Crisp prosciutto tartlets topped with seared noisettes in a creamy tarragon sauce—perfection in every bite!
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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
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