Celeriac Remoulade, Venison and Sourdough Open Sandwich

I don’t wish to be cruel but a celeriac is never going to win the most attractive vegetable of the year award. To make up for its less than enticing characteristics you would have thought Mother Nature would make it easy to get inside, peel it like an orange for example, but the skin of a celeriac is as tough as old boots. That’s not to say it’s not worth the effort, the hand cramp and the awkwardness; it’s a great root to take some frustration out on.
Celeriac remoulade venison sandwich ingredients - All That I'm Eating
Celeriac has a wonderful flavour, sweetness and crunch and it is at its best (in my opinion) when raw. Uncooked root vegetables must be dressed, it would be rude otherwise, and a classic celeriac remoulade is something I’ve always wanted to try. For me the remoulade needs to have creaminess, some acidity, freshness and a little mustard heat. Combine that with some lovely venison, peppery rocket and tangy sourdough and you’ve got yourself a match made in heaven.
Bread
You will need (for two):
1/2 a small celeriac
Juice of 1/2 a lemon
1 tbsp mayonnaise
2tbsp crème fraîche
1 tsp mustard
A sprinkling of fresh chopped parsley
Salt and pepper
2 small venison steaks
Rocket
1 small sourdough loaf
Celeriac remoulad - All That I'm Eating
Start by making the remoulade. Peel, hack and fight your way into the celeriac and then grate it. Squeeze the juice from half a lemon and mix this with the celeriac. In a separate bowl combine the mayonnaise, crème fraîche, mustard, parsley and salt and pepper then add the celeriac and lemon juice.
Celeriac remoulade venison sandwich - All That I'm Eating
Season the venison and then griddle to your liking. While the venison cooks toast a few slices of sourdough. When the venison is cooked leave it to rest while you assemble the sandwich. Put a little rocket onto the sourdough; this is to stop the bread getting soggy. Put the celeriac onto the rocket and then slice up the venison to top the sandwich.
Celeriac remoulade venison sandwich - All That I'm Eating
This is a fantastically seasonal meal; venison and celeriac seem to go hand in hand. The venison was juicy and rich, the celeriac fresh and crunchy, the rocket peppery and the sourdough distinctive. I really enjoyed this for dinner on a rainy evening; it was warm, comforting and reassuringly different.

Comments

  1. says

    You should try HFW’s “2-root slaw” which is a celeriac and carrot remoulade. A lovely combination, with the carrot adding some sweetness. Great with some good ham.

  2. says

    I agree with you about celeriac not winning any beauty competitions (I always think it looks a bit like Davy Jones from Pirates of the Caribbean!) But like real life, its one is on the inside that counts! How I adore celeriac. Think your combination of remoulade with venison is a winner.

  3. says

    I went to google celeric and realised that we call it a turnip over here. I do love that vegetable and we eat it cooked in spring rolls! But having it raw on a sandwich does sound rather appetising, especially with the meat and sourdough bread.

  4. says

    I find it very cute that you slice the venison this way so that they sit like little jewels. love sourdough, yum, I can’t see how one can ever go wrong with it!

  5. says

    Looks and sounds very delicious. Celeriac is so difficult and painful to peel it needs to be a great meal, such as yours, to make it all worthwhile!

  6. says

    Good to know about celeriac–I wasn’t sure what to do with it! What a fabulous-looking sandwich. I adore venision, but it’s hard for me to get.

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