Venison neck tagliatelle with wild mushrooms and celeriac purée

Name: Venison neck tagliatelle with wild mushrooms and celeriac purée
Cuisine: Northern Europe
Ingredients: Braised venison neck; 1 kg rolled and tied venison neck fillet cut into two; 200 g or 2 medium carrots peeled and chopped; 200 g or 3 sticks of celery chopped; 200 g or 1 large onion peeled and chopped; 100 g or ½ a large leek chopped; 100 g or 1 small purple beetroot peeled and chopped; 100 g tomato purée; 1½ litres of a good dark chicken or venison stock (stock cubes won’t work); 1½ litres of a good dark chicken or venison stock (stock cubes won’t work); 5 cloves of garlic, crushed; 2 sprigs rosemary; 4 sprigs thyme; 2 bay leaves; 10 juniper berries; 10 black peppercorns; 1 bottle of red wine; 2 tbsp of vegetable oil; 300 g peeled celeriac, small dice; 75 g double cream; 1 tsp olive oil; 60 g fresh tagliatelle per person; 200 g cleaned girolles (or other wild mushroom in season); 200 g cleaned girolles (or other wild mushroom in season); 10 g butter; 10 g parsley, chopped; venison sauce; chopped/shredded venison neck; celeriac purée; salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

I have loved game, and venison in particular, from a young age. To know that a deer has lived a wild, free life with little interference from humanity, and the fact that throughout history it has been hunted and eaten for food is what excites me the most. But it wasn’t until I attended one of José’s game demonstrations at Westminster Kingsway College that I truly started to understand and appreciate this animal. After this demonstration I talked to <

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method