Venison Cutlet, Green Peppercorn Butter, Celeriac Royale, Fresh Red Currant Sauce

Celeriac Royale

1. Peel and cut the celeriac into 6cm long batons, cook in salted boiling water until tender.
2. In a separate pan boil the cream and reduce by ⅔ mix in the parsley and Dijon mustard. Add the celeriac and mix until coated with the cream, then place aside.