Jul 14 2026
Restaurants›The Kitchen Restaurant›The Name Is Oscar Recipe

The Name Is Oscar Recipe

Inspired by The Kitchen Restaurant
Time1h
Serves2

Carpaccio of Milbrook Venison with Celery Root Aioli, Juniper Berry “Brandy Braise,” Lovage and Poached Farm Egg.

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Ingredients

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For the Carpaccio

For the Celery Root Aioli

For the Juniper Berry Brandy Braise

For the Poached Egg

For Garnish

Method

Prepare the Carpaccio

  1. 1

    Slice the Venison

    Freeze the venison loin for about 30 minutes to firm it up. Thinly slice the venison against the grain using a sharp knife. Arrange the slices on a serving plate, slightly overlapping.

  2. 2

    Season

    Drizzle olive oil over the venison, then season with sea salt and freshly ground black pepper.

Make the Celery Root Aioli

  1. 3

    Cook the Celery Root

    Boil the diced celery root in salted water until tender, about 15 minutes. Drain and let cool.

  2. 4

    Blend the Aioli

    In a food processor, combine the cooked celery root, minced garlic, egg yolk, lemon juice, and salt. Process until smooth. With the motor running, slowly drizzle in olive oil until emulsified.

Prepare the Juniper Berry Brandy Braise

  1. 5

    Combine Ingredients

    In a saucepan, combine juniper berries, brandy, beef stock, thyme, and bay leaf. Bring to a simmer.

  2. 6

    Reduce

    Simmer until the mixture reduces by half, about 20 minutes. Strain and set aside.

Poach the Eggs

  1. 7

    Heat Water

    In a saucepan, bring water and vinegar to a gentle simmer.

  2. 8

    Poach Eggs

    Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Assemble the Dish

  1. 9

    Plate the Carpaccio

    Spread a dollop of celery root aioli on each plate, then top with the venison carpaccio.

  2. 10

    Add the Braise

    Drizzle the juniper berry brandy braise over the venison.

  3. 11

    Garnish

    Top with a poached egg and garnish with lovage leaves before serving.

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