Celery Terrine with Fillet of Venison in Juniper Butter

Sauté shallots and garlic in butter. Add raw celery, extinguish with white wine. Pour 200 ml of whipping cream and season everything together with salt, pepper and chili. Do celery until it is soft and the liquid is completely reduced.

Squeeze out gelatine leaves, stir into the warm celery and let it melt. Grind celery in a hand mixer, season anew with salt, pepper. Fold in blanched celery cubes and cool the mixture until it begins to thicken.

Whip remaining whipped cream until stiff and fold into celery mixture along with chives. Cover a baking dish (approx. 750 ml capacity) with cling film and pour in the celery mixture.

Cover with cling film and place in the refrigerator to set.

Preheat oven to 130 degrees. Remove skin and tendons from fillet of venison, season with salt, pepper and sear well on all sides in hot clarified butter. Add sprigs of rosemary and thyme and season the meat with juniper. 5.

Remove the fillet, place it on aluminum foil together with the herb sprigs, put it in the preheated oven and roast it for about 20 minutes. Remove from heat and rest briefly.

6. foam butter in the frying pan in which the meat was browned. Sauté shallot cubes in it, season heartily with juniper. Add thyme, season butter with salt and pepper and remove from heat.

Put lettuce leaves on plates and season with salt and pepper.

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