Cured venison with celeriac and black truffe


by: Caroline B

Cured venison is made from a whole loin. You'll find it in good ltalian delis, and they should slice it for you. lf the loin is small, you will need around thirty slices, if it is larger, use less. You only need half the head of celeriac for this recipe, so you can use the rest for another dish. The mayonnaise is a little sharper than usual in order to out through the richness of the venison. If you can't find fresh black truffles, make the dish without any truffle at all rather than using truffles from jars or truffle oil, which is usually chemioally flavored.


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serves: 4

1/2 head of celeriac

1 teaspoon dry mustard

2 tablespoons white wine vinegar

2 tablespoons mayonnaise

3/4 ounce fresh black truffle (optional)

30 slices of cured venison

2 tablespoons extra virgin olive oil


Nutrition Facts
Cured venison with celeriac and black truffe

Servings Per Recipe: 4

Amount per Serving

Calories: 188

  • Total Fat: 12.3 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 15.6 mg
  • Sodium: 152 mg
  • Total Carbs: 7.6 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.5 g
  • Protein: 11.3 g

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1.  Slice the celeriac very thin., then cut the slices into matchsticks. Mix with a pinch of salt and leave to drain in a colander for about 1 hour to allow it to soften up.

2.  Add the mustard and vinegar to the mayonnaise and grate in the fresh truffle, if using. Mix the celeriac sticks with the mayonnaise mixture.

3.  Spoon the mixture into the center of your serving plates and arrange the venison around or on top, as you like. Drizzle with the extra virgin olive oil.

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