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.
