RECI PES
BRIX & MORTAR’S WOOD GRILLED VENISON HAUNCH WITH SMASHED CELERIAC, GRILLED YOUNG LEEKS, GIROLLES AND PICKLED BLACKBERRIES, THIS FIRE-COOKED DISH SINGS WITH SEASONALITY AND ROARS WITH FLAVOUR
INGREDIENTS • 2x 200g venison cuts taken from the haunch • 200g blackberries • 100ml moscatel vinegar • 100g caster sugar • 100ml water • 2 juniper berries (crushed) • Thyme • Olive oil • 1 celeriac head, peeled and cubed • 100ml milk
• 150g cold butter • 1 sprig of thyme • Pinch of cracked black pepper • 100g girolle mushrooms • Six young leeks
STEP-BY-STEP GUIDE Marinate the meat in the olive oil, with the crushed juniper berries and black pepper. To make the pickled blackberries, bring the vinegar, caster sugar and water to the boil in a pan then remove and let the liquid cool. Place the berries into a jar, pour over the liquid. Store for up to six months in the fridge. Place the cubed celeriac into a pan, cover with cold water and add the milk. Bring to the boil then immediately lower to a gentle simmer for 15 minutes or until tender. Strain and remove the thyme sprigs; reserve the cooking liquor. Blend the celeriac in a blender, add the butter, season with sea salt and white pepper and add some of the reserved cooking liquor until it’s a smooth, silky texture. Keep hot until needed. Blanch the trimmed leeks in plenty of salted boiling water for two minutes then chill in ice water to refresh. Brush clean the girolle mushrooms with a clean brush, do not wash in water. Fire up your BBQwith the silver birchwood until the wood turns towhite hot embers. Bash the embers down to create a nice bed of hot glowing embers. Cook the venison over the hottest part for eight minutes, turning once coloured on each side, and lay the leeks over the cooler embers until nicely charred. Remove the venison and let it rest for four minutes. Place a cast iron pan over the embers until hot. Add a knob of butter and girolles, toss for two minutes then drain on kitchen paper and season. Arrange the celeriac on one side of the plate, add the leeks and top with the cooked girolles and pickled blackberries. Slice the venison, arrange next to the celeriac, and serve.
Brix and Mortar is the permanent home of mobile dining concept Provenance Kitchen. You can find it on a sleepy road in Whittlesford, south Cambs, serving up brunches, lunches and dinners featuring local ingredients, cooked over charcoal and wood. provenancekitchen.com ABOUT BRIX & MORTAR
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