- 1 small fillet of Muntjac
- 1/2 Celeriac
- 300mls whole milk
- 12 Baby onions, peeled and halved
- 4 Cavolo Nero leaves, stalk removed
- 100g trompettes de la mort
- 1 punnet Broccoli cress
- 150g butter
- 6 sprigs of thyme
- To serve:
- Game jus
Forest of Dean Muntjac, Wild mushrooms & Cavolo Nero
Marianne Lumb
6th December 2017
Forest of Dean Muntjac, Wild mushrooms & Cavolo Nero
Forest of Dean Muntjac, Wild mushrooms &
Cavolo Nero recipe from the menu at Marianne. Serves 4
Ingredients
Method
Make the celeriac puree, peel and thinly slice the celeriac. Place in a large vac pack bag and add the
milk. Vac pack tightly and poach for 45 minutes until the celeriac is soft.
Drain and blitz in a thermomix until very smooth, pass. Warm, season and place into a squeezy bottle
until needed.
Colour the onion halves in a pan, remove from the pan. Peel into layers and place on a tray.
Cut the cavolo nero into approx. 6cm long pieces.
Heat a little oil in a pan and fry gently until crispy and no moisture is left in the cavolo nero. Drain on a tray with some kitchen towel.
When ready to serve, season the muntjac and pan fry with butter and thyme, basting. Remove from the pan, allow to rest and then in the same pan, fry the mushrooms until crispy.
Warm the onion leaves through with the cavolo nero.
To serve, slice the muntjac into approx. 2.5cm pieces.
Squeeze on the celeriac puree, top with the muntjac, add the mushrooms, onion leaves and
cavolo nero. Drizzle over some jus and top with the cress, serve immediately.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
