Venison with Blackberry Sauce and Celeriac Mash

Make venison with blackberry sauce and celeriac mash, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Venison steak (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
200 g Celeriac (Peeled weight. About a quarter of a bulb.)
60 g Blackberries
100 g Beef stock (Made up from a cube or a pot.)
2 tsp (10 g) Balsamic vinegar
80 g Kale
6 g Olive oil
A few sprigs Fresh thyme
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cut the celeriac into 2 cm chunks and boil in salted water for about eighteen minutes until soft. Drain well and mash with half the oil and plenty of pepper.
2. Rub the venison with the rest of the oil and salt. Sear in a very hot pan for two and a half minutes a side, no more. Rest on a warm plate for five minutes.
3. Tip the blackberries, balsamic, stock and thyme into the steak pan and boil for three minutes, crushing the berries with a spoon, until it coats the back of it.
4. Wilt the kale in a splash of water in a lidded pan for two minutes. Slice the venison, pour the sauce over and serve with the mash and kale.

Contains celery and sulphites.
Nearly every stock cube and pot lists celery.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/venison-blackberry-sauce-celeriac-mash

AI-generated images illustrating the recipe.

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