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No.1 seared & roasted venison with blackberry sauce & puréed celeriac
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Succulent venison makes an impressive main meal
FOR THE CELERIAC PURÉE
600g celeriac, peeled and chopped into 2cm pieces
1.136 litre bottle whole milk
50g unsalted butter, cubed
Juice of ½ lemon
FOR THE VENISON
2 shallots, peeled and roughly chopped
1 clove garlic, sliced
100ml red wine
150g pack Waitrose 1 Speciality Blackberries
2 sprigs rosemary
½ x 500g pack Heston from Waitrose Beef Stock
1 tbsp blackberry jelly
25g unsalted butter, cubed
3 tbsp olive oil
360g Waitrose 1 Venison Loin Medallions (see Cook's tip)
4 sprigs rosemary, to finish
1. Cook the celeriac in the milk for 20 minutes until tender. Meanwhile, simmer the shallots, garlic and wine in a pan, until reduces by half. Stir in two-thirds of the blackberries with the rosemary and stock, cooking until it coats the back of a spoon. Strain and return to a clean pan, whisk in the jelly then the 25g butter. Add the remaining blackberries and keep warm.
2. Drain the cooked celeriac, reserving the milk, then purée until smooth, adding a little of the reserved milk. Melt the 50g butter in a pan until nutty, and stir with the lemon juice through the purée. Season, set aside and keep warm.
3. Heat a frying pan with 1 tbsp olive oil, until very hot. Sear the venison for 2 minutes on each side, remove and leave to rest. Add the remaining oil and fry the rosemary until crisp then drain on kitchen paper.
4. Serve the venison with the sauce and the purée, topped with the crispy rosemary.
Cook's tipAlternative options to the Waitrose 1 Venison are: Waitrose British Venison Loin Medallions or Waitrose New Zealand Venison Steaks.
Typical values per serving:
This recipe was first published in October 2016.
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