music intro
I'm going to make
a really nice everyones happy sort of meal right
and I've got celeriac from the garden ive got some nice potatoes
so what i want to do is slice this up to like centimeter discs
like that
then I get my spuds over here just slice these little tigers up same thickness
as a celeriac
get them in with the celeriac
and then some herbage in here i'm using sage I want a couple of cloves of garlic like that
in it goes and then I have got a nice big handful of parmesan
and then about half a pint of double cream half a pint of milk
good pinch of salt
and pepper and what I want to do is get in there
and give it a little mix up
just layer up
spuds
celeriac
nice bit of cheese on top
be quite generous what I'm going to do now
is put this over wrap the little tiger up
about half an hour 180 350
fahrenheit
so that's that bit
and then with venison i want ten
at junin berries get my knife and I'm just going to crush it
some salt goes in there some pepper and I've got rosemary just chop this all
together so just chop this up as soon as I've done that, I'm going to scatter this like that
I'm going to rub
this beautiful little thing with oil
then we can begin to
role it so just roll it over like that
I've got a pan in the oven, then I want to get a bit of olive oil happening
in the pan
in with the venison
nice and hot get it going sear it off
while I'm in here
we might as well chuck in a few bits of herbs and then garlic cloves
so what I want to do now is just put a little bit more
Parmesan on top
you can be reasonably generous
smack bang in the oven
and then
this here
just turn the meat over in the juices
take it out put it on there to rest
that is proper cooking that is
exciting stuff get the venison
centimeter slices look at the colour
thats what I want, I want it blushing. You can go rarer if you want pick that up.
Oh my lordy lord and then I want to get this potato dish this wonderful
poatato and celeriac al forno
get a big old spoon of it
yes
look at that
serve that
with a nice bottle
of good italian cianti or something like that
rock and roll look at that