Juniper-marinated MOOSE TENDERLOIN with celeriac purée and swede in orange juice
INGREDIENTS:
Juniper-marinated moose tenderloin:
- 800-900g moose tenderloin
- 100ml olive oil
- 2 garlic cloves
- 30ml Sabatino
- black truffle oil
- 10 juniper berries
- 5g juniper branch
- Salt, to taste
- Black pepper, to taste
Sauce:
- 150g onions
- 2 garlic cloves 50ml Kikkoman
- Sushi&Sashimi soy sauce
- 150ml chicken stock
- 50g cold butter
- Some juniper berries
- Honey, to taste
- Salt and pepper, to taste
Celeriac purée:
- 550g celeriac root
- 100g onions
- 500ml milk
- 75g double cream
- 30g butter
- Butter for frying
- Nutmeg, to taste
- Salt, to taste
- White pepper, to taste
Swede in orange juice:
- 550g swede
- 100g butter
- 150ml fresh orange juice
- 12g fresh ginger
- 60ml honey
- 5g red chilli
- Ginger powder, to taste
- Salt, to taste
METHOD:
Juniper-marinated moose tenderloin and sauce:
Place the moose tenderloin on a large wooden board, dry any blood or moisture with a paper towel. Remove the tendons from the meat with a sharp knife. Also, remove any membrane from the top of the fillet to expose the silverskin. Insert a boning knife under the pointed end and remove the silverskin. Cut the meat in four portions, around 180-200g each.
To make the marinade, blend all ingredients except the meat until smooth paste forms. Gently smear the meat with the paste and allow to infuse in the refrigerator for at least 3 hours, but recommended – 24 hours.
Preheat the oven to 95°C. Meanwhile, add the butter to a hot ovenproof pan to melt until lightly brown. Sear the meat from all sides – 2 minutes for each. Transfer the pan to the oven to cook the meat for 15-20 minutes or until the inside temperature reaches 55-57°C. Once cooked, take it out, put it aside to rest, but keep it warm. In the same pan, add finely sliced onion, chopped garlic, and juniper berries and fry for a couple of minutes until the onions become transparent. Pour over the soya sauce and chicken stock and reduce till the sauce reaches a little bit more density, then add cold butter, season with salt and pepper and add some honey if necessary.
Celeriac purée:
Peel and cut the celeriac and onions in cubes about 2x2cm each and place in a hot pot with melting butter and lightly glaze on low temperature for about 5-7 minutes. Add milk and simmer on low heat until celeriac is soft and the milk reduces, but keeping an eye on it all the time and stirring occasionally. Once cooked, blend into smooth purée with the cream and butter. Season with salt, pepper, and nutmeg.
Swede in orange juice:
Preheat the oven to 150°C. Cut peeled swede in cubes about 2x2cm each, then add the butter to a hot ovenproof pot to melt, and finally add the swedes. Deglaze on low heat for about 7 minutes, then add freshly squeezed orange juice, grated ginger, honey, red chilli, and salt. Once it starts to boil, transfer to the oven to bake for 30 minutes or until the swedes are tender. Season with salt and ginger powder if necessary.
SERVING:
To serve, pour some sauce on a plate, add some celeriac purée and a piece of cooked meat, arrange swede pieces next to it, and garnish with some preferred herbs, berries, and flowers.
TIP:
For the best result, take the meat out of the refrigerator an hour before cooking, so it is at room temperature.
