Venison crépinette with chanterelles and celery

➊ Remove the silver skin from the saddle of venison. Cut off the thin end pieces and put them to one side (this is about 100 g). Cut into the saddle and flatten slightly. (If you are using baking paper, you should cut the saddle of venison into 4 equal-sized pieces and then proceed as described.) Put the end pieces in a blender with the cream, salt, pepper, cognac and the ice cube and mix vigorously until you have a homogeneous mass (stuffing).

➋ Season the flattened saddle of venison and spread some of the stuffing on it. Spread the leaf spinach on top and place the seasoned and sliced ​​goose liver in the middle. Spread a little more stuffing on top and roll the whole thing into a compact roulade. Place this on the chain mail and roll it up. (Alternatively, roll it up in buttered baking paper and tie it with kitchen string.) Grill on the grill plate at medium heat until golden brown all over.

➌ Clean the chanterelles and mix with a little olive oil. Fry slowly on the middle heat zone of the plancha or grill plate - alternatively use a pan on the grill.
Cut into thin rings, add to the chanterelles and fry gently. Add the butter as well. Grind the roasted garlic and pour over the top. Then season everything with salt, pepper and your favorite spice mix.

➍ For the celery cream, place the whole bulb in the embers and braise until it is soft. Halve the celery in half and scrape out the soft halves so that only the burnt peel remains. Put the Noilly Prat and white wine in a pan and let it simmer briefly. Top up with cream and bring to the boil, add the celery mixture and bring to the boil again. Then mix everything together vigorously in a blender until it reaches a mushy consistency. Season the cream with lime juice and zest, nutmeg and maple syrup, refine it with hot nut butter and finish with olive oil to taste.