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)
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.
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