Method

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Make the cranberry compote according to the recipe.
Make poached pears according to the recipe.
Make the celeriac purée according to the recipe.
All of the above partial recipes can be made ahead of time and reheated as needed.
Cook the meat just before serving, following the recipe.
Make sure all the other components are warm when you carve the meat.
Arrange a festive plate to your liking.

Background

Pears in red wine syrup [wprm-recipe-roundup-item id="18691"] Cranberry compote [wprm-recipe-roundup-item id="18676"] Celeriac purée [wprm-recipe-roundup-item id="18693"] Roast venison [wprm-recipe-roundup-item id="18716"] Tips You can prepare all the individual components ahead of time. For an inviting presentation, serve them together on a large platter. This creates a beautiful centrepiece on the table and makes it easier for guests to help themselves to their own portions. It also adds to a cosy, shared dining experience.

Deer roast on a bed of celeriac purée with pears in red wine and cranberry compote

Ingredients

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Background