Venison stew with celeriac & baby carrots

Name: Venison stew with celeriac & baby carrots
Ingredients: 1.5 gr Baharat; 80 gr Sous-vide cooked baby carrots; 85 gr Celeriac cream; 1 Party pie wild venison stew; 175 gr Venison stew

Venison stew with celeriac cream, baharat baby carrots and wild pie with braised venison. Approximate cost price: €8.98 p.p.

Ingredients

1.5gBaharat

80gSous-vide cooked baby carrots

85gCeleriac cream

1Party pie wild venison stew

175gVenison stew

Preparation

Heat the venison stew in a pan.
Heat the celeriac cream and put it in a piping bag.
Glaze the baby carrots in a pan with butter or oil and the baharat.
Heat the thawed wild pie for about 8 minutes in an oven at 180°C.
Place the venison stew on the plate using a cooking ring.
Pipe the celeriac cream next to it and distribute the baby carrots over the dish.
Place the wild pie on the plate and, if desired, secure it with a small dot of celeriac cream.