Name: Pan-Seared Venison with Blackberry Reduction and Celeriac Purée
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Cuisine: Fusion
Ingredients: 200 g venison loin; 100 g blackberry; 150 g celeriac; 20 g butter; 50 g shallot; 100 ml red wine; 100 ml chicken stock; 10 ml olive oil

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Pan-Seared Venison with Blackberry Reduction and Celeriac Purée

Pan-Seared Venison with Blackberry Reduction and Celeriac Purée

A sophisticated dish featuring tender venison, a rich blackberry sauce, and creamy celeriac purée.

Ingredients:

200
g
venison loin
100
g
blackberry
150
g
celeriac
20
g
butter
50
g
shallot
100
ml
red wine
100
ml
chicken stock
10
ml
olive oil

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Instructions:

Season the venison loin with salt and pepper.
Heat olive oil in a pan over medium-high heat.
Sear the venison for about 3 minutes on each side until browned.
Remove venison from the pan and let it rest.
In the same pan, add shallots and cook until translucent.
Add blackberries and red wine, simmer until reduced by half.
Add chicken stock and reduce until sauce thickens.
Blend celeriac with butter until smooth for the purée.
Slice the venison and serve with blackberry reduction and celeriac purée.

Nutrition	Per Serving 730 g	Per 100g
Energy	779.8 kcal	107 kcal
Protein	49.7 g	6.8 g
Fibre	9.3 g	1.3 g
Salt	1.3 g	0.2 g
Sugar	12 g	1.6 g
Carbohydrates	35.3 g	4.8 g
Fat	33.4 g	4.6 g

200
g
venison loin
100
g
blackberry
150
g
celeriac
20
g
butter
50
g
shallot
100
ml
red wine
100
ml
chicken stock
10
ml
olive oil

Season the venison loin with salt and pepper.

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

Sear the venison for about 3 minutes on each side until browned.

Remove venison from the pan and let it rest.

In the same pan, add shallots and cook until translucent.

Add blackberries and red wine, simmer until reduced by half.

Add chicken stock and reduce until sauce thickens.

Blend celeriac with butter until smooth for the purée.

Slice the venison and serve with blackberry reduction and celeriac purée.

Pan-Seared Venison with Blackberry Reduction and Celeriac Purée Pan-Seared Venison with Blackberry Reduction and Celeriac Purée

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Instructions:

Pan-Seared Venison with Blackberry Reduction and Celeriac Purée

Pan-Seared Venison with Blackberry Reduction and Celeriac Purée