- 1 small fillet of Muntjac
- 1/2 Celeriac
- 300mls whole milk
- 12 Baby onions, peeled and halved
- 4 Cavolo Nero leaves, stalk removed
- 100g trompettes de la mort
- 1 punnet Broccoli cress
- 150g butter
- 6 sprigs of thyme
- To serve:
- Game jus
Forest of Dean Muntjac, Wild mushrooms & Cavolo Nero
Marianne Lumb
6th December 2017
Forest of Dean Muntjac, Wild mushrooms & Cavolo Nero
Forest of Dean Muntjac, Wild mushrooms &
Cavolo Nero recipe from the menu at Marianne. Serves 4
Ingredients
Method
Make the celeriac puree, peel and thinly slice the celeriac. Place in a large vac pack bag and add the
milk. Vac pack tightly and poach for 45 minutes until the celeriac is soft.
Drain and blitz in a thermomix until very smooth, pass. Warm, season and place into a squeezy bottle
until needed.
Colour the onion halves in a pan, remove from the pan. Peel into layers and place on a tray.
Cut the cavolo nero into approx. 6cm long pieces.
Heat a little oil in a pan and fry gently until crispy and no moisture is left in the cavolo nero. Drain on a tray with some kitchen towel.
When ready to serve, season the muntjac and pan fry with butter and thyme, basting. Remove from the pan, allow to rest and then in the same pan, fry the mushrooms until crispy.
Warm the onion leaves through with the cavolo nero.
To serve, slice the muntjac into approx. 2.5cm pieces.
Squeeze on the celeriac puree, top with the muntjac, add the mushrooms, onion leaves and
cavolo nero. Drizzle over some jus and top with the cress, serve immediately.
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