Vivamost!

Food & Drinks

Richard Kägi deer back with celery recipe

Vivamost shares another recipe of Richard Kägi. Today it is a recipe perfect for the season, the deer back with celery.

Level: easy

Time: 30 minutes

“Roasting celery in butter very slowly is the ultimate discipline for the popular root vegetable. The celery absorbs the butter quickly and is rewarded with a nutty, golden patina. Roasted game is a delicate and powerful flavour combination with this celery preparation. The pickled blackberries and the fir oil cream complete the whole thing with a refreshingly sweet and sour component.”

Ingredients for 4 people

1 – 2 large celery nodules, peeled
600 g deer back, triggered
2 tbsp olive oil ‘extra virgin’
170 g butter
1 shallot, finely sliced
2 cloves garlic, peeled and squeezed
2 sprigs of thyme
1 large rosemary branch
100 ml standard pickle liquid
16-20 blackberries, at will

Fir oil cream
Ingredients for about 350 ml

50 g baby spinach, washed
50 g fir shoots (young tips)
100 ml sunflower seed oil
250 ml organic cream

Richard Kägi deer back with celery – credits Richard Kägi

Preparation:
Remove the back of the deer from the fridge 60 minutes before cooking and preheat oven to 180°C.

Prepare fir oil cream:
Mix spinach, fir shoots, oil and 1 pinch of salt. Mix with the stick mixer until the mass heats up and the oil settles. Pass oil through a sieve and immediately chill to preserve colour and taste. Mix the cream and 1 pinch of salt, mix with the fir oil.

Preparing celery:
Cut celery into 2 cm thick slices and cut out as many slices as possible with a diameter of 4 cm. Salt them on both sides.

Celery cooking:
Heat a pan that is far enough to allow all celery slices to sit in one layer. Foam 50 g of butter in it, add the celery and cook for 1 minute. Turn over, add another 50 g of butter, also froth and cook for another 1 minute. Turn the heat on the smallest level, cook golden-brown and soft for about 30 minutes, using frequent turning.

Roast deer:
Meanwhile, season stag backs with sea salt and black pepper from the mill. Heat the frying pan, add the remaining butter, 1 tbsp oil, garlic and herbs. Pan a little until the butter is foaming. Fry the meat on one side for 2 minutes, turn to the raw side and place the pan in the oven. After 3 minutes, turn the meat and leave in the oven for another 3 minutes. Place the pan back on the stove with a small fire and hold obliquely so that the roast butter accumulates on the side. To do this, wrap a cloth around the hot handle. Pour the meat over a spoon for 1 minute, turn, and continue to arrose for another minute.

Leave meat to stand still:
Place the meat on a foil, add some frying butter over it and wrap. Leave in a warm place next to the stove for 5 minutes.

Blackberries pickling:
Bring the pickle liquid to the boil in a small frying pan, add blackberries and remove immediately from the fire. Leave to pull for 15 minutes.

Arrange:
Cut the meat into thick slices, arrange on hot plates and cover with the celery slices. Add blackberries and beef juice over it, decorate with swabs of fir oil cream.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.