Back yourself and give this dish a go. Served drizzled in garlic and parsley butter with creamy celeriac, you really can't go wrong!
Cooking Method
Celeriac puree or mash
Dice celeriac and place in a small pot of salted water. Boil until soft. Drain the water and add the butter and cream. Mash or puree as preferred. Season with salt and/or pepper to taste.
Kale crisps
Remove tough stems from kale and tare leaves into potato crisp sized pieces. Place in a bowl and add a dash of oil and pinch of salt. Use your hands to gently massage the oil into the kale leaves, ensuring an even coating. Spread kale in a single layer on an oven tray.
Bake kale chips in oven at 150°C for 10-15 mins (until lightly browning on the edges and crispy).
Venison
Pat venison dry using paper towels.
Coat with a thin layer of olive oil and season generously with salt.
Bring a frying pan to hot and sear the venison well, reduce the heat to medium-high and cook until well caramelised, return to high heat, flip and repeat on the other side until cooked to desired doneness. If your medallion is thick, sear the sides to seal in the juices. Remove pan from the heat and immediately add the butter puck. Baste (spoon melted butter over venison) several times to coat the venison.
Remove venison from the pan and allow it to rest on a chopping board (keep the melted butter in the pan).
Serve the celeriac mash/puree with the venison medallion on top and drizzle the garlic butter over the venison. Finish with a handful of kale crisps.