Gamey celery root soup

Instructions

1. Sauté celery root, shallots, and garlic in an oil-butter mixture for a few minutes over medium heat in a pot.
2. Add the wine and reduce by half until about half remains.
3. Add 3 dl of broth and cook until the celery roots are tender. Blend with an immersion blender and add cream.
4. Heat oil in a pan until hot. Add the cold-smoked red deer hack and fry for a few minutes to get a crispy surface on the hack. Add butter and lower the heat. Let it fry for a few more minutes.
5. Let the soup come to a boil and add more broth if needed to achieve the desired consistency. Season with salt and pepper.
6. Serve from deep plates and top with chopped chives and the crispy minced venison.
7. Finish by drizzling good olive oil on top and grinding black pepper from a pepper mill.