Venison steaks with blackberry sauce

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.
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5. 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.