The dinner edit 558

Venison with Blackberry Sauce and Celeriac Mash

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

1 serving · 9 ingredients · 4 steps

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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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