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  • Emeril's Braised Celery Root With Grilled Millbrook Venison

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    Emeril's Braised Celery Root With Grilled Millbrook Venison
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Venison chops - (8-ounce ea) Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil
    • 1/2 c. Small-diced yellow onions
    • 2 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic
    • 2 c. Veal stock
    • 2 c. Medium-diced celery root
    • 1/2 c. Small-diced butternut squash
    • 1/2 c. Small-diced roasted red peppers Salt to taste Freshly-grnd black pepper to taste
    • 1 c. Small-diced celery root
    • 1 c. Heavy cream Salt to taste Freshly-grnd black pepper to taste
    • 1 c. Cooked mashed potatoes
    • 2 Tbsp. Butter
    • 5 x Fried celery root chips
    • 2 Tbsp. Minced chives Emeril"s Essence see * Note

    Directions

    1. Preheat the grill. Rub each venison chop completely with extra virgin olive oil and season with salt and pepper. Place on the warm grill. Grill the chops for about 7 to 8 min on each side for medium doneness.
    2. For the braised celery root: In a saute/fry pan, heat the extra virgin olive oil. Add in the onions, shallots, and garlic, saute/fry for 1 to 2 min. Add in the veal stock. Bring the stock up to a boil and reduce to a simmer. Add in the celery root, butternut squash and red peppers. Season with salt and pepper. Simmer for 15 to 20 min or possibly till the celery root is tender.
    3. For the celery root mash: In a sauce pot, combine the celery root and cream. Season with salt and pepper. Bring the mix up to a boil and reduce to a simmer till the celery root is fork tender, about 20 min. Using a hand-held blender, puree the mix till smooth. Add in the mashed potatoes and butter to the pot and heat through. Season with salt and pepper.
    4. To assemble, mound the potatoes in the center of the platter. Remove the chops from the grill and place against the potatoes with their bones crossing. Spoon the braised celery root mix over the top of the chops. Garnish with the fried chips sticking out from the potatoes and the minced chives and Emeril"s Essence.
    5. This recipe yields 4 servings.
    6. Comments: The original recipe title as listed is"Emeril"s Braised Celery Root With Grilled Millbrook Venison Chops And Celery Root Mash".

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