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Recipe-11416

DescriptionEdit

Venison Loin with Celery Root Puree with Wild Mushrooms and Blackberry Demi-Glace, was the signature dish by Hosea Rosenberg in Season 5 of Top Chef.

  • Prep Time: under 2 hours
  • Total Time: 2 hours
  • Yield: 4 Servings
  • Skill Level: Challenging

IngredientsEdit

Wild Mushrooms and Blackberry Demi-GlaceEdit
  • Salt and pepper
Wild Mushrooms and Blackberry Demi-GlaceEdit
  • 4 tablespoons butter
Wild Mushrooms and Blackberry Demi-GlaceEdit
  • 8 ounces veal demi-glace
  • 1 pint fresh blackberries plus extra for garnish
Venison Edit
  • 4 6-ounce venison loins, cleaned
Venison Edit
  • 2 cloves garlic
Venison Edit
  • 1 small sprig rosemary
Venison Edit
  • Salt and pepper
Venison Edit
  • Oil for cooking
Venison Edit
  • 3 tablespoons butter
Celery Root PureeEdit
  • 1 head celery root, peeled and chopped
Celery Root PureeEdit
  • 1 large Yukon gold potato, chopped and peeled
Celery Root PureeEdit
  • 1/2 cup chestnuts
Celery Root PureeEdit
  • 3 tablespoons butter
Celery Root PureeEdit
  • 4 tablespoons heavy cream
Wild Mushrooms and Blackberry Demi-GlaceEdit
  • 4 cups assorted wild, exotic mushrooms, cleaned and trimmed
Wild Mushrooms and Blackberry Demi-GlaceEdit
  • 1 tablespoon fresh garlic, minded
Wild Mushrooms and Blackberry Demi-GlaceEdit
  • 1 tablespoon fresh chopped herbs
Wild Mushrooms and Blackberry Demi-GlaceEdit
  • Few drops lemon juice

DirectionsEdit

Salt and pepper venison. In large sauté pan over medium high heat, sear venison on each side. Add butter, rosemary and garlic to pan and baste while cooking. Cook to desired temperature (about 2 minutes per side for medium rare). Keep warm.

CELERY ROOT PUREE:

Boil celery root and potato until soft. Press through ricer or mill. In small pot, roast chestnuts with butter until browned and toasty, about 10 minutes. Crush in food processor. Fold chestnuts, butter, and cream into potato-celery root mix and check seasoning. If too dry, add more cream. Keep warm.

WILD MUSHROOMS AND BLACKBERRY DEMI-GLACE:

In hot pan, melt about 1 tablespoon butter. Add mushrooms and season with salt and pepper. Cook over high heat until mushrooms wilt and release their water. Add garlic, herbs, lemon, and rest of butter. Turn down heat and cook until very tender and delicious. Check seasoning and adjust and necessary.

Simmer blackberries in demi-glace for about one hour. Strain and check seasoning.

NotesEdit

This recipe comes from Bravo's official website.

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