ROASTED VENISON WITH FOIE GRAS AND CELERIAC SLAW, HEDGEHOG MUSHROOMS AND PERSIMMON

Roasted Venison with Foie Gras and Celeriac Slaw, Hedgehog Mushrooms and Persimmon image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 (4 to 5-ounce) venison loin
Salt
1-ounce vegetable oil
Foie Gras and Celeriac Slaw, recipe follows
Persimmon Cylinders, recipe follows
Hedgehog Mushrooms, recipe follows
Fleur de Sel, for garnish
8 ounces grade "A" foie gras
2 medium celery roots
2 tablespoons butter
Salt
1/2 cup chopped fresh celery leaves
2 persimmons
Salt
1 ounce butter
8 ounces Hedgehog mushrooms
1 tablespoon vegetable oil
1 shallot, minced
Salt

Steps:

Preheat the oven to 350 degrees F.
Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done, transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.
In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around the plate. Sprinkle the venison with fleur de sel.
Dice the foie gras into a medium-size dice and set aside. Peel the celery root and then grate it on a cheese grater.
In a medium sized pan over medium heat, melt the butter. Add the grated celery root and saute until almost tender. Season, to taste, with salt. When the celery root is almost cooked, add the foie gras and gently fold the foie gras into the celery root. Then add the chopped celery leaves and season to taste.
Cut off the top and bottom of the persimmons and then cut each in half so each persimmon makes 2 cylinders. Season the persimmon with salt. In a saute pan over medium-high heat, melt the butter. Add the persimmons and lightly caramelize on both sides.
Thoroughly clean the mushrooms with a towel, rubbing them to remove all of the dirt. In a medium pan over medium-high heat, warm the oil. Add the shallots and cook until translucent. Add the mushrooms and season with salt; cook for 2 minutes or until tender.