Venison with Celery-Patato Puree

Ingredients

• 12 small venison cutlets (≈60 g each)
• 1 dried chili pepper
• 1 tsp coriander
• 0.5 tsp Peppercorns
• 1 tsp curry powder
• 0.5 tsp dried rosemary
• Salt
• 1 tbsp Vegetable oil
• 1 Orange (juice)

Instructions

1. 1.

   For the puree, peel and dice the celery and potatoes. Boil in salted water for about 20 minutes until soft. Drain, mash with a potato masher, then let steam off. Stir in hot milk and butter. Season with salt, chili, and nutmeg.

2. 2.

   Pat the cutlets dry. Grind the chili pepper with coriander and peppercorns in a mortar, then mix with curry, rosemary, and salt to season the cutlets. In a hot pan with oil, sear both sides briefly until golden brown. Deglaze with orange juice, remove from heat, and let rest.

3. 3.

   Arrange the cutlets on plates with the celery-patato puree, spooning over the reduced orange sauce or binding it with cold butter if desired.