Do you want people talking about a dinner you made for months? This Chamois fillet in smoked ham on a celery root puree is a unique dish that you can surprise your guests with. Never had a chamois with mead before? No worries, with our tips and tricks, you will be well-equipped for this adventure!
The dish requires you to use very few ingredients.
The ingredients for 2 people:
- 10 slices of smoked ham
- 2 fresh chamois fillets
- 1/2 of a medium-sized celery root
- 1/2 of a large white onion
- 30g of butter
- 20 pieces of chanterelle mushrooms
- 20 pieces of cranberries
Spices:
- Salt
- Pepper
- Nutmeg
- Rosemary
- Tyme
~Served with a glass of dry forest Mead by Meadery Jere.~
If you are making game meat and game sauces, you might want to freeze some for this kind of occasion. A good home-made game sauce like this one would be perfect for elevating this recipe. However, you can also use store-bought game sauce. We will be making our own recipe for a game sauce in the future. Let’s get to work!
The process:
Step 1:
Peel and cut the celery root into cubes and chop the onion. Melt 10 g of butter, sauté the onion lightly for 5 minutes, and then set it aside. Add cold water, celery chunks, and a teaspoon of salt to a pot. Cook for 20 minutes or until tender. Prepare the spices, wash and clean the chanterelles.
Step 2:
Heat up a pan with some oil and roast the chamois fillets for 5 seconds on all sides. You just want the fillets to get some color before you wrap them up in ham. When finished, make sure to sprinkle them with salt and pepper on all sides. Turn on the oven to 200°C.
Step 3:
Strain the celery, blend it with 20 g of butter, sautéted onion, some nutmeg, salt, and pepper. Celery root is healthy, inexpensive, and low in starch, so it’s very easy to make a puree out of it. Heath up the game sauce and add ca. 20 cranberries to it.
Step 4:
Place 5 slices of smoked ham on a cutting board in a way that each new slice covers the previous for half a centimeter. Place the fillet on the bottom of this bed made of ham and start wrapping it inside. Repeat this for each fillet.
Step 5:
Roast the wrapped fillet, together with a branch of rosemary and thyme for 5 minutes on a pan, turning it to all sides. Finally, put it in a hot oven, straight onto the oven grid for 2 more minutes. Use these two minutes to roast the chanterelle with some oil and salt.
Step 6:
Plate nicely and add some rosemary and thyme for decoration. Now, you may pour yourself a nicely chilled glass of dry forest mead! You deserved it!
We feel that the photos say it all. The celery puree is creamy, the chamois fillet is slightly pink inside, very tender, yet wrapped in crispy ham. Moreover, who doesn’t like chanterelles and those sweet cranberries? We very much recommend a dry forest mead to go with these recipes and hope that you can get your hands on it, to be able to try out this combo!
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Already tried pure dry Mead with a Venison Steak? Now is the time, click here for the recipe.
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