Venison medallions with celeriac purée, celeriac chips and mushrooms – a recipe by Eckart Witzigmann

Game still tends to be underrated but the range on offer is good and generally the quality is excellent. It is really worth looking round.


Ingredients for 4 portions:

For the celeriac purée:
1 bulb of celeriac – approx. 350 grehmedaillons_zutaten
½ lemons (juice)
Salt to taste
30 g butter
Freshly ground white pepper
Freshly ground nutmeg
100 ml   cream

For the sauce:
¼ l game stock
1 tbsp cranberries
1/8 l crème fraîche

For the mushrooms:
200 g button mushrooms or king oyster mushrooms
1 tbsp finely diced shallots
30 g butter
Salt to taste
Freshly ground white pepper
Freshly ground nutmeg
1 tbsp chopped parsley

For the venison medallions:
2 tbsp oil
20 g butter
12 venison medallions à 60 g
6 pressed juniper berries
1 sprig of thyme
Salt to taste
Freshly ground white pepper

For the celeriac chips:
1 small bulb of celeriac
Oil for frying


Tipps from Eckart Witzigmann:

  • A recipe for late summer. I take the thick flank of the haunch of venison or loin fillet because these cuts are easiest to prepare at home.
  • Using brown butter lends a special taste to the celeriac purée.
  • This recipe can be prepared for two persons only by reducing the quantities appropriately.


Preparation (c. 60 minutes):

rehmedaillons1Peel and chop the celeriac into small pieces for the purée. Cook until tender with lemon juice in salted water.

rehmedaillons2Remove with a skimming ladle and mix to a fine purée with an electric mixer. Place into a saucepan, season with salt, pepper and nutmeg and pour the cream in on a low heat whilst stirring. Finally mix in the cold butter.

rehmedaillons3Mix the game stock with the cranberries and reduce to half the volume. Add the crème fraiche, reduce until creamy and then pour through a sieve. Keep warm.

rehmedaillons4Dice the shallots and fry in hot butter until translucent. Add the mushrooms and fry until the liquid has evaporated. Season with salt, pepper and nutmeg and mix in the parsley.

rehmedaillons5Roast venison medallions in hot oil, 1 tbsp. butter, juniper berries and sprig of thyme to a nice pink color. Season with salt and pepper, remove and keep warm.

rehmedaillons6To make the Chips, peel the celeriac and slice thinly, preferably with a cucumber slicer. Cut circles of 4 cm in diameter and bake them in a Teflon pan in oil which is not too hot and bake until crispy.

rehmedaillons7Boil the venison sauce again briefly. Arrange the venison medallions with the celeriac purée on pre-warmed plates. Cover with the hot sauce. Stick the celeriac chips into the purée and spread the mushrooms over the medallions.

Bon Appetit!

About Eckart Witzigmann

Eckart Witzigmann - to name just two of his plentiful achievements and accolades - was crowned "chef of the century" by French restaurant guide "Gault Millau" in 1994, and was responsible for bringing nouvelle cuisine to Germany, and also developing it further.


Venison medallions with celeriac purée, celeriac chips and mushrooms – a recipe by Eckart Witzigmann — 1 Comment

  1. Pingback: Autumn – game season | YOU ARE WHAT YOU EAT! | YOU ARE WHAT YOU EAT!

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