INGREDIENTS:

For the venison: 1 kg diced venison ( rump ) 1 large diced onion 2 Sliced carrots 1 diced celery stick 2 crushed garlic cloves 40 gr plain flour 20 gr dried cepes 40 gr tomato puree 200 gr fresh cepes salt pepper sunflower oil thyme bay leaf 1 l good quality red wine (rich in tannin ) 1 l veal or beef stock For the celeriac puree and caramelised pears: 1 small celeriac 500gr potatoes 50gr butter 100 ml double cream salt pepper 2 comice pears (not too ripe) 30 gr butter 30gr sugar

METHOD:

For the venison

Brown the venison in a large frying pan and drain.  In a large casserole gently caramelise the onion, carrots and celery.  Add the crushed garlic, meat, flour and tomato paste. Then add the red wine and stock. Bring to the boil and add the dried cepes, thyme, bay leaf, salt and pepper. Cook for a couple of hours ( until the meat is soft). Pan fry the fresh cepes in hot sunflower oil and add to the casserole 15 minutes before the end of cooking time.

For the celeriac puree and caramelised pears

Peel and cut the celeriac into large cubes, peel, but do not cut the potatoes. Place both in cold salted water and cook until potatoes are ready. Drain and press only the celeriac cubes to get rid of the excess water.  Place in an electric mixer and blend with the butter  and hot cream. Mash the potatoes and mix with the celeriac cream, check seasoning,
cut the pears lengthways into 6 , remove the centre part with a sharp knife. Rub the butter on a baking tray, sprinkle the sugar and place the pears on top. Cook in a hot oven (200c) until the pears are soft and caramelised.

Serve the casserole with 3 segments of pears and a large quenelle of mash. Of course the red wine used for the casserole should have a sister bottle to drink with!