Emeril's Braised Celery Root With Grilled Millbrook Venison

Recipe Ingredients

4		Venison chops - (8-oz ea)
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Braised Celery Root
		Olive oil
1/2 cup	31g / 1.1oz	Small-diced yellow onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Veal stock
2 cups	220g / 7.8oz	Medium-diced celery root
1/2 cup	99g / 3.5oz	Small-diced butternut squash
1/2 cup	73g / 2.6oz	Small-diced roasted red peppers
		Salt - to taste
		Freshly-ground black pepper - to taste
		Celery Root Mash
1 cup	110g / 3.9oz	Small-diced celery root
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Cooked mashed potatoes
2 tablespoons	30ml	Butter
5		Fried celery root chips
2 tablespoons	30ml	Chopped chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. Rub each venison chop completely with olive oil and season with salt and pepper. Place on the hot grill. Grill the chops for about 7 to 8 minutes on each side for medium doneness.

For the braised celery root: In a saute pan, heat the olive oil. Add the onions, shallots, and garlic, saute for 1 to 2 minutes. Add the veal stock. Bring the stock up to a boil and reduce to a simmer. Add the celery root, butternut squash and red peppers. Season with salt and pepper. Simmer for 15 to 20 minutes or until the celery root is tender.

For the celery root mash: In a sauce pot, combine the celery root and cream. Season with salt and pepper. Bring the mixture up to a boil and reduce to a simmer until the celery root is fork tender, about 20 minutes. Using a hand-held blender, puree the mixture until smooth. Add the mashed potatoes and butter to the pot and heat through. Season with salt and pepper.

To assemble, mound the potatoes in the center of the platter. Remove the chops from the grill and place against the potatoes with their bones crossing. Spoon the braised celery root mixture over the top of the chops. Garnish with the fried chips sticking out from the potatoes and the chopped chives and Emeril's Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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