Recipe: Venison burger with celeriac velouté

  • 30
  • 4
  • Medium
It might not look like the most attractive of ingredients, but the beauty of celeriac is all in the taste. If you can look past its oddly shaped, rough, bumpy, earthy-coloured appearance, you can use this seasonal vegetable in a whole range of ways, and it will bring a sweet, subtle and almost nutty flavour to your dishes. I find part of the joy of cooking with celeriac is cutting off the rough exterior to find the creamy smooth flesh inside. It can be quite tough, so you’ll need a sharp knife and a little force when you’re chopping it up. The best method is to cut the top and bottom off the vegetable then use a potato peeler to remove the skin. If you’re not preparing it right away, it can discolour quite quickly after you chop it. The trick is to immerse it in a bowl of water, then add a squeeze of lemon and a splash of white wine vinegar to keep the colour. Simply drain it when you start cooking. The classic method of preparing celeriac, and the way the French tend to enjoy it most, is in a rémoulade – an aioli or mayonnaise-based sauce. Equally, though, it can bring flavour and texture to soups, make a great alternative to mashed potato, or stand up to the season’s meat and game as a side dish or in a stew. I find celeriac and venison make a perfect pairing. The smooth, creamy sweetness of the celeriac is a joy when eaten with the delicious, tender, gamey meat; they balance one another perfectly. Adding a sweet finish with this rhubarb compote just brings the best of the season together on one delicious plate.

Ingredients

  • For the celeriac velouté:
  • 1 white onion – sliced
  • 2 tbsp vegetable oil
  • 1 celeriac – chopped
  • juice of half a lemon
  • 350ml chicken stock
  • 250ml milk
  • 1 apple – chopped
  • salt and pepper
  • For the venison burger:
  • 800g minced venison
  • 200g minced pork fat
  • 1-2 whole eggs
  • 200ml cream
  • 200g breadcrumbs
  • 50g dried apricots – chopped
  • salt and pepper
  • When serving:
  • handful of croutons
  • 1 rasher of bacon
  • handful of celery leaves (these are found in the heart of the celery)
  • 1 tbsp of chervil (optional)
  • rapeseed oil

Method

For the celeriac velouté:

Heat the oil in a heavy-bottomed pan and sweat the onions over a medium heat for 2-3 minutes until soft, but before they start to colour. Add the celeriac and sweat gently over a medium heat. If you place a lid over the pan for 3-4 minutes, it will create a steam to give you a more flavoursome result.

Add the lemon juice and the chopped apple, then cover the celeriac with the chicken stock and milk. Bring to the boil and heat for 15-20 minutes. If it starts to reduce down too much, add more milk and stock as required. Season with salt and pepper. Once the celeriac is soft, put it into a blender and mix until smooth.

For the venison burger:

You can buy quality minced venison from your local butcher or farmer’s market. If you haven’t bought minced venison, then mince it, and add the apricots and mix. Add the egg, pork fat, cream and breadcrumbs and mix together, seasoning with salt and pepper. To test the seasoning of the burger, roll a small amount into a mini burger, pan fry and taste.

When satisfied with the seasoning, form the meat into four thick burgers and rub each with a little oil. Heat a heavy-bottomed pan over a medium heat. When it begins to smoke, add the burgers and cook for 3-4 minutes on each side or until they are cooked to your taste.

To serve:

Gently fry the bacon in a heavy-bottomed frying pan and chop into small pieces. Pour the celeriac velouté into deep bowls and place the venison burger in the centre. Garnish with the crispy bacon, croutons, celery leaves and the chervil if you wish, and finish with a drizzle of rapeseed oil.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

Let us know what you think

comments

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.