Top Chef, Season 5, Episode 14
Salt and pepper venison. In large sauté pan over medium high heat, sear venison on each side. Add butter, rosemary and garlic to pan and baste while cooking. Cook to desired temperature (about 2 minutes per side for medium rare). Keep warm.
CELERY ROOT PUREE:
Boil celery root and potato until soft. Press through ricer or mill. In small pot, roast chestnuts with butter until browned and toasty, about 10 minutes. Crush in food processor. Fold chestnuts, butter, and cream into potato-celery root mix and check seasoning. If too dry, add more cream. Keep warm.
WILD MUSHROOMS AND BLACKBERRY DEMI-GLACE:
In hot pan, melt about 1 tablespoon butter. Add mushrooms and season with salt and pepper. Cook over high heat until mushrooms wilt and release their water. Add garlic, herbs, lemon, and rest of butter. Turn down heat and cook until very tender and delicious. Check seasoning and adjust and necessary.
Simmer blackberries in demi-glace for about one hour. Strain and check seasoning.
Spoon celery root puree in center of plate. Place mushrooms to one side. Slice venison and lay over puree. Drizzle sauce over the top and garnish with fresh blackberries. You may add other vegetables to plate, such as green beans, spinach or whatever is in season. Garnish with microgreens.