Venison steaks with celeriac mash and blackberry gravy
- Published: 29 Sep 23
- Updated: 18 Mar 24
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.
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Serves 2 -
Hands-on time 30 min
Nutrition
- Calories
- 444kcals
- Fat
- 23g (9.4g saturated)
- Protein
- 33g
- Carbohydrates
- 19g (12g sugars)
- Fibre
- 16g
- Salt
- 1.6g
delicious. tips
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.