Spread the mixturethe paste obtainedby using a rolling pin to form a 5 mm thick square
Season the venison with salt
Sear for 2 min in a sauté pan with grapeseed oil
Place the venison on the clay paste and cook in the oven for 12min at 200° C
For the pepper sauce
Crush the venison bones and trimmings
Brown them in a sauté pan with oil
Add carrot and onion cut into mirepoix
Let stew with butter
Degrease then add the white wine and veal stock
Cook over low heat for 2 hours, skimming regularly
Pass through a fine sieve and reduce by half
Add pepper and leave to infuse for 20 minutes
Then remove the pepper
For the celery in foil
Wash, clean and peel the celeriac
Cut the celery with a ham cutting machine into pieces 2cm thick
Using a cookie cutter 7cm in diameter, cut the celery into rounds and turn the edges with a paring knife
Place the pieces on aluminium foil with garlic, a pinch of salt, salted butter, thyme and coffee
Bake at 180° C for 20min
Finishing and presentation
Break the crust and then season the venison with salt and pepper
Cut into 8 pieces
Arrange the pieces of venison on the plate
Place a celery round on the plate and add the pepper sauce
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