Venison à la Lindström with Spiced Celeriac Remoulade
Satisfying and delicious served for lunch or dinner.
Servings: 4 Servings
Ingredients
- 600 g Minced Venison
- 135 g Potato (I used desiree)
- 2 Egg Yolks
- 1 small Onion finely chopped
- 4 Tbls Sweet Pickled Beetroot finely chopped
- 2 Tbls Capers finely chopped
- Salt & Pepper
- Olive Oil & a knob of Butter
- Spiced Celeriac Remoulade
- 500 g Celeriac peeled and cut into matchsticks
- Juice of a Lemon
- 50 g Good Mayonnaise
- 50 g Natural Live Yoghurt
- 1 Red Chilli finely chopped
- 1 Tbls White Wine Vinegar
- 1 Tbls Dijon Mustard
- a small handful each of Dill & Flat Leaf Parsley chopped
- Salt & Pepper to taste
Instructions
- To begin cook the potato in boiling salted water without peeling first. Once cooked, peel and finely dice. Finely chop the onion and sauté in a little olive oil until translucent. Cool both.
- In a large mixing bowl, stir together the venison, cooled onion and potato, add the egg yolks, pickled beetroot and capers then season. Using your hands, shape the mixture into 4 large burgers or 6 small. Place in the fridge for 15 minutes.
- Place the celeriac in a bowl, add the lemon juice, vinegar, mustard, mayonnaise and yoghurt and season. Stir well and then add the herbs and chilli, check the seasoning and leave to stand for 30 minutes.
- In a large frying pan heat the butter and a little olive oil over medium to high heat. Add the burgers, flip once, cook until each side is a rich golden brown and the centre is cooked as you’d like. Serve with the celeriac remoulade.