Venison saddle marinated in rosemary honey and its liqueur

Emanuele Scarello

INGREDIENTS

For 10 people

1500 g of venison saddle
150 g of rosemary honey

For the celeriac cream
250 g of celeriac cut into julienne strips
100 g of extra virgin olive oil
100 g of whole milk
salt and pepper

For the picecui chutney
200 g of picecui (dog rosehips)
250 g of white wine vinegar
250 g of white wine
150 g of sugar
1 lemon (the rind)
1 orange (the rind)
2 bay leaves
1 cinnamon stick
5 cloves
1 scallion
1 quince
salt and pepper corns

For the garnish
honey liqueur (made from unpasteurised honey; producers include Thun and Nonino)
 

 

METHOD

Marinate the venison saddle with the honey in a vacuum pack for 6 hours.

Season the celeriac with salt, pepper and olive oil, close in a vacuum pack and cook in the Roner at 90° C for 30 minutes. Open the bag, pour the contents into the Bimby and emulsify with the milk and oil to obtain a cream. Keep warm.

Cut the dog rosehips in half, discard the seeds and wash thoroughly in running water to eliminate any spiny residues. Boil all the chutney ingredients apart from the rosehips together for 5 minutes and filter. Add the rosehips and cook over a medium heat for 10 minutes.

Place the bag of venison in the Roner and cook at 65° C for 12 minutes.

Place a spoonful of celeriac cream and a little picecui chutney in the middle of a bowl, with a slice of venison saddle on the top. Seal the bowl with cling film and "spray" the honey liqueur inside with an inhaler.