Venison Carpaccio Celeriac Vinaigrette, Apple Julienne, and Juniper Berries

Recipe Date:
June 17, 2014
Cook Time:
Imperial (US)
  • 2 ozs Venison Carpaccio, fresh daily, plated
  • 1 oz Celeriac Vinaigrette
  • 2 ozs Granny Smith Apples, julienne
  • 2 ozs Parsley Root, brunoise and sweated
  • 1 oz Curly Parsley, fired crispy
  • 1/2 tsp Juniper Berries, powdered
  • 1 oz Brunoise Potatoes, crispy
  • 1 tsp Salt
  • 1/2 tsp White Pepper

Venison Carpaccio

  1. Have your butcher thinly slice the venison, and place one single layer on a large plate.
  2. Season the venison with salt and pepper, then brush the venison with vinaigrette.
  3. Garnish with apple, parsley root, fried potatoes, juniper berries, and curly parsley.
  4. Clean plate and serve immediately

Celeriac Vinaigrette

Yield: 1 ¼ cup

1 lb Celery Root, peeled and diced ¼”
3 cups Vegetable Stock
6 oz Cider Vinegar
2 oz Dijon Mustard
9 oz Extra Virgin Olive Oil
9 oz Vegetable Oil
Salt and White Pepper

  1. Begin by placing the celery root and vegetable stock in a thick bottom sauce pan and bring to simmer.
  2. Cook the celery root until tender and liquid is reduced by ½.
  3. Remove celery root from liquid and place in a blender.
  4. Add a small amount of cooking liquid, and begin to blend.
  5. Add vinegar and mustard, and at high speed emulsify the oils.

Adjust seasoning.

Juniper Berry Garnish

1 pt dry juniper berries
¼ cup brandy
1 cup apple cider
1 cup water

  1. Combine all ingredients in a pan and simmer about 20 minutes until almost dry. Remove from pan and cool.
  2. Place in oven on low temperature and dry for 45-50 minutes.
  3. Chop with knife to fine consistency.

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