Grilled Lake District Fallow Deer Recipe
caramelised celeriac, sauce scented with toasted cardamom & coffee
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Celeriac
Peel and slice the celeriac into 1-inch thick rounds. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the celeriac slices and season with salt and black pepper. Cook for about 5-7 minutes on each side until caramelized and tender. Remove from heat and keep warm.
- 2
Toast Cardamom
In a small dry skillet, toast the cardamom pods over medium heat for 2-3 minutes until fragrant. Remove from heat and crush the pods to release the seeds.
- 3
Make the Sauce
In the same skillet used for toasting cardamom, add 1 tablespoon of olive oil and the ground coffee. Cook for about 1 minute, then add 1 cup of water, honey, crushed cardamom, and a pinch of salt. Let it simmer for 5-10 minutes until slightly thickened.
- 4
- 5
Serve
On a plate, arrange the caramelized celeriac, top with grilled fallow deer steaks, and drizzle the cardamom-coffee sauce over the top. Garnish with additional fresh thyme if desired.
