by Former Top Chef: Edmund Konrad

Serves 2-4 people

Wine Pairing:

TOR Wines Tierra Roja Vineyard, Oakville, Cabernet Sauvignon


  • 2ea 2.5# Venison racks
  • 5ea Celery root, medium-sized
  • 1 cup Hazelnuts, rough chopped
  • 2 Tbsp Hazelnut oil
  • 1 Pound European (high fat) butter
  • 1.5 Pound Black kale (stemless)
  • 4oz Shallots, small diced
  • 1 Tbsp AP flour
  • 16oz Heavy cream
  • 3ea Honey crisp apples 1ea
  • Whole Nutmeg
  • 4Tbs of Demi-glace
  • 4 Tbsp Black currant jam
  • 1 bunch of Fresh Parsley


Creamed Kale

  1. Remove stems from kale and wash thoroughly.
  2. Bring a large pot of salted water to boil. Blanch kale in boiling water for 5 minutes Strain and set aside.
  3. Rough chop once cool enough to handle Add 1 Tbsp each of butter and oil to saute pan.
  4. Once hot, add in small diced shallots and cook on medium heat until translucent.

Roasted Celery Root:

  1. Peel and wash celery root.
  2. Cut into 1⁄4” disks and season.
  3. Add 2 Tbsp butter to saute pan.
  4. Once the butter starts to brown, add disks to the pan and cook gently on medium-low heat until fork tender.
  5. Remove and set aside.
  6. Toast hazelnuts in remaining butter. Once browned, add hazelnut oil, chopped parsley, and diced apples spoon onto celery root to serve.

Roasted Venison:

  1. Season liberally with flaked salt and cracked black pepper.
  2. Sear in hot steel or cast iron pan until deep brown on all sides.
  3. Place on a roasting rack in a 350° oven and roast for 30-35 minutes or until a cake tester feels just hot to the touch.
  4. Venison should be medium to medium rare in temperature. Remove from the oven and allow to rest for another 30 minutes.
  5. Once rested, cut rack into chops

Black Currant Demi-Glace:

  1. Warm demi-glace in pan.
  2. Slowly whisk in cold butter until.
  3. Add in black currant jam and mix well emulsified and sauce is viscous.
  4. Season to taste.