Dinner

Venison with Blackberry Sauce and Celeriac Mash

Name: Venison with Blackberry Sauce and Celeriac Mash
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 150 g Venison steak; 200 g Celeriac; 60 g Blackberries; 100 g Beef stock; 2 tsp (10 g) Balsamic vinegar; 80 g Kale; 6 g Olive oil; A few sprigs Fresh thyme; To taste Salt

Venison steak, a pan sauce of blackberries and balsamic, and celeriac mashed in place of potato. 40 g of protein for 345 kcal.

Calories: 345kcal
Protein: 40g
Fat: 11g
Carbs: 23g

Per serving, makes 1. 30 minutes of work. Published 8 September 2026.

Allergens

Celery
Sulphites

Nearly every stock cube and pot lists celery.
Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Venison with Blackberry Sauce and Celeriac Mash, plated and ready to serve. — The finished recipe. Venison with Blackberry Sauce and Celeriac Mash

Ingredients 1 to 6 for venison with blackberry sauce and celeriac mash arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for venison with blackberry sauce and celeriac mash arranged separately on a dark worktop. — Ingredients 7 to 9. 6 g Olive oil. A few sprigs Fresh thyme. To taste Salt

Venison with Blackberry Sauce and Celeriac Mash, preparation step 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. — Step 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.

Venison with Blackberry Sauce and Celeriac Mash, preparation step 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. — Step 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.

Venison with Blackberry Sauce and Celeriac Mash, preparation step 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. — Step 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.

The finished venison with blackberry sauce and celeriac mash. — Step 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.

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Ingredients

Venison steak150 g
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.
Celeriac200 g
Peeled weight. About a quarter of a bulb.
Blackberries60 g
Beef stock100 g
Made up from a cube or a pot.
Balsamic vinegar2 tsp (10 g)
Kale80 g
Olive oil6 g
Fresh thymeA few sprigs
SaltTo taste

Method

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.
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.
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.
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.

Worth knowing

Venison is so lean that a minute too long turns it grey and dry. Take it out earlier than you think and let the resting finish it.
Celeriac mash is about 80 kcal for this plateful. The same weight of potato mash is nearer 150 before any butter.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.