Venison steaks with celeriac mash and blackberry gravy

Venison steaks with celeriac mash and blackberry gravy

Venison’s subtle game flavour and lean texture pairs perfectly with other seasonal ingredients, such as hearty root veg and tart autumn fruit. Sear your venison steak to your liking and serve with celeriac mash for earthy sweetness and a speedy blackberry sauce. This is a special but simple meal that scores maximum autumnal brownie points.

Venison steaks with celeriac mash and blackberry gravy

Interested in eating more of this versatile but under-appreciated meat? Browse more brilliant venison recipes – and discover why we should all be eating more venison.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Venison’s subtle game flavour and lean texture pairs perfectly with other seasonal ingredients, such as hearty root veg and tart autumn fruit. Sear your venison steak to your liking and serve with celeriac mash for earthy sweetness and a speedy blackberry sauce. This is a special but simple meal that scores maximum autumnal brownie points.

Interested in eating more of this versatile but under-appreciated meat? Browse more brilliant venison recipes – and discover why we should all be eating more venison.

Nutrition: per serving

Calories
444kcals
Fat
23g (9.4g saturated)
Protein
33g
Carbohydrates
19g (12g sugars)
Fibre
16g
Salt
1.6g

Ingredients

  • 600g celeriac
  • 1 small head broccoli, florets separated
  • 80g blackberries, thawed if frozen (if you can’t get fresh)
  • 250ml beef stock
  • 2 venison steaks
  • 1 tbsp vegetable oil
  • 30g salted butter
  • 40ml whole milk
  • Bunch chives, finely chopped
  • 1 tbsp balsamic vinegar
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Method

  1. Peel and cut the celeriac into 4cm chunks, then cover with water in a pan. Bring to the boil with a pinch of salt, then simmer for 17 minutes. Add the broccoli to the pan, cook everything for 3 minutes more, then scoop the broccoli out with a slotted spoon before draining the celeriac.
  2. Meanwhile, put two thirds of the blackberries in a small saucepan with the beef stock and simmer until reduced by half (about 5 minutes).
  3. Season the steaks well, grinding over plenty of black pepper. Heat the oil in a heavy frying pan until smoking hot. Fry the venison steaks for about 2 minutes on each side for rare, 3 minutes on each side for medium or 4 minutes on each side for well done (although this does depend on their thickness). Set aside on a plate somewhere warm to rest for 3-4 minutes.
  4. Mash the drained celeriac, adding the butter, milk and chives, until smooth and creamy. Season with plenty of salt and pepper. Add the remaining blackberries and balsamic to the gravy, then season and simmer for a minute to warm through. Serve the steaks with the mash, broccoli and blackberry gravy.

Nutrition

Calories
444kcals
Fat
23g (9.4g saturated)
Protein
33g
Carbohydrates
19g (12g sugars)
Fibre
16g
Salt
1.6g

delicious. tips

  1. Don’t waste it! Don’t throw away the broccoli stalk. Once the florets have been removed, cut the stalk into similar-size chunks – it’s just as tasty as the tops.

    Eco tip If your celeriac is larger than you need for this meal, cook and mash it all, then keep the leftovers (chilled in an airtight container) for later. You can make them into fritters as with potatoes – mix with some tinned fish or grated cheese, then fry.

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