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Exotic Spiced Venison with Blackberry Sauce and Celeriac Purée
Exotic Spiced Venison with Blackberry Sauce and Celeriac Purée

Exotic Spiced Venison with Blackberry Sauce and Celeriac Purée
A gourmet dish featuring venison with a rich blackberry sauce and creamy celeriac purée.
Exotic Spiced Venison with Blackberry Sauce and Celeriac Purée
Ingredients:
1
Servings
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 300
    g
     celeriac
  • 30
    g
     butter
  • 1
    item
     shallot
  • 100
    ml
     red wine
  • 200
    ml
     chicken stock
  • 20
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Venison with Blackberry Sauce and Celeriac Purée
Instructions:
  1. Preheat oven to 180°C.
  2. Season venison with salt and pepper.
  3. Heat olive oil in a pan over medium-high heat.
  4. Sear venison on all sides until browned.
  5. Transfer venison to oven and roast for 10-15 minutes.
  6. In the same pan, add shallot and garlic; sauté until soft.
  7. Add red wine and reduce by half.
  8. Add blackberries and chicken stock; simmer until thickened.
  9. Blend sauce until smooth; strain and set aside.
  10. Peel and dice celeriac; boil until tender.
  11. Mash celeriac with butter, salt, and thyme until smooth.
  12. Serve venison with blackberry sauce and celeriac purée.
Nutrition Per Serving 1000 g Per 100g
Energy 1956 kcal 196 kcal
Protein 50 g 5.0 g
Fibre 10 g 1.0 g
Salt 5 g 0.5 g
Sugar 20 g 2.0 g
Carbohydrates 60 g 6.0 g
Fat 150 g 15.0 g
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 300
    g
     celeriac
  • 30
    g
     butter
  • 1
    item
     shallot
  • 100
    ml
     red wine
  • 200
    ml
     chicken stock
  • 20
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat oven to 180°C.

Season venison with salt and pepper.

Heat olive oil in a pan over medium-high heat.

Sear venison on all sides until browned.

Transfer venison to oven and roast for 10-15 minutes.

In the same pan, add shallot and garlic; sauté until soft.

Add red wine and reduce by half.

Add blackberries and chicken stock; simmer until thickened.

Blend sauce until smooth; strain and set aside.

Peel and dice celeriac; boil until tender.

Mash celeriac with butter, salt, and thyme until smooth.

Serve venison with blackberry sauce and celeriac purée.

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