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Venison Loin, Celeriac Purée, Braised Radicchio and Blood Oranges
GREAT ITALIAN CHEFS30Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams venison (loin)
- 1 Tbsp. olive oil
- 1 pinch salt
- 2 kilograms venison (bones)
- 20 grams tomato paste
- 1 carrot (chopped)
- 1 celery stick (chopped)
- 1 onion (chopped)
- 1 Tbsp. olive oil
- 100 mL red wine
- 1 celeriac (peeled and cut into small cubes)
- 200 mL vegetable stock
- 200 mL cream
- 30 grams butter
- 1/2 Orange (zest only)
- salt
- black pepper
- 2 radicchio (preferably Treviso radicchio, divided into segments)
- 1 Tbsp. sugar
- 1 Tbsp. port (white)
- 1 tsp. red wine vinegar
- 1 garlic clove
- 1 Tbsp. soy sauce
- 1 Tbsp. extra virgin olive oil
- 1 sprig thyme
- salt
- black pepper
- 2 blood oranges (segmented then cut in half)
- herbs (micro, such as nasturtium, baby basil and carrot tops)
- fleur de sel
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