Serves 4
4 8-ounce venison medallionsSalt and pepper, to taste
2 tablespoons olive oil   2 tablespoons unsalted butter
3 tablespoons minced shallots        1/4 cup balsamic vinegar
1 pound celery root, peeled, diced    1 pound pears, peeled, cored, diced
4 tablespoons butter        1/2 cup dry white wine
1/4 cup heavy cream         Pinch nutmeg

Season the venison on both sides with salt and pepper.  In a large skillet, heat the oil over medium-high heat.  Add the venison and cook until brown, about 3 minutes per side.  Remove from the heat and cover to keep warm.  Add the butter and shallots to the pan and cook, stirring, for 2 minutes.  Add the vinegar and stir to deglaze the pan, about 1 minute.  Add any juices that have run off from the venison and stir to incorporate.  Remove from the heat and adjust seasoning, to taste.  Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion.  Pour the balsamic reduction over the venison and serve.   Place the celery root in a saucepan, and cover with water.  Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes.  Drain in a colander.  Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat.  Add the pears and cook, stirring, until soft, about 5 minutes.  Add the wine and cook, stirring, until thick and the pears fall apart.  Remove from the heat.  Return the drained celery root and pears to a food processor.  Add the cream and remaining 2 tablespoons of butter and puree until smooth.  Season with the nutmeg, and salt and pepper to taste.  Serve.

Adirondack Cuisine