Ohdeer! Here’s a variation on your venison: Wafer-thin venison carpaccio with celeriac cream: a modern starter that is sure to make a vivid impression on the autumn table.

A picture shows the venison cannelloni on a plate.

Pairs well with:

© orf.at

Pairs well with:

  • Assertive cask-matured Grüner Veltliner
  • Powerful Pinot family varieties


Serves 4

  • 400 g venison, seasoned with salt & pepper
  • 500 g celeriac (1 pc)
  • 4 ribs celery
  • 1 medium-sized kohlrabi with leafy greens
  • Approx. 200 g mushrooms, variety depending on season and availability
  • 50 g butter
  • 100 ml high quality cold-pressed olive oil of your choice
  • 1 tablespoon salt flakes
  • Optional: pickled mushrooms
  • Wild herbs of your choice; otherwise chervil, parsley, young celery greens, fennel and dill


Chill a bowl for the kohlrabi oil in the freezer. Trim away the kohlrabi leaves and heat the oil to 40°C, then mix in the kohlrabi leaves for about three minutes. Pour the kohlrabi oil into the chilled bowl, then strain the quickly cooled oil through a fine sieve or a clean cloth.

Peel the celeriac; cut into small pieces, cover with water in a saucepan, season with salt and cook with a pat of butter until soft. Strain the celeriac through a sieve and reserve some of the stock. Stir the celeriac until you get a fine cream and, if necessary, add some of the stock and cold butter, blending well. Season the celeriac cream with salt & nutmeg.

Peel the kohlrabi and wash the celery ribs. Cut both into fine strips (Julienne).

Clean the mushrooms; cut into bite-sized pieces.

Rinse and dry the herbs.

Stir the celery and kohlrabi strips together with six to eight tablespoons of celeriac cream; season with salt.

Butterfly your venison into four schnitzels, brush with a little kohlrabi oil and flatten into carpaccio between two sheets of baking paper with a rolling pin or mallet. Spread approximately two tablespoons of the cream on the lower third of the meat and carefully roll into cannelloni.

Sear the mushrooms in butter and season with salt and pepper.

Place your venison cannelloni in the centre of a platter, brush with a little kohlrabi oil, sprinkle a small pinch of coarse sea salt flakes on top and garnish with mushrooms & herbs.


The celeriac peels and celery leftovers do not have to be composted, but can be washed and used for the next soup/stock, or dried in the sun to preserve them longer.


Restaurant Forthuber im Bräu, 5222 Munderfing, Austria



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