- Serves4
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 30g butter
- 2 onions, finely chopped
- 1 celeriac, peeled and cut into 2cm chunks
- 300ml whole milk
- 3 x 135g packs British Venison Haunch Steaks
- 1½ tbsp olive oil
- 200g frozen blackberries
- 230g purple sprouting broccoli spears
- 2 tbsp caster sugar, to taste
Method
Melt half the butter in a large deep saucepan over a medium heat. Add 1 onion, then cover and soften for 5 minutes. Add the celeriac, season, cook for 2 minutes more, then add the milk (and up to 200ml water to cover, if needed). Simmer for 20 minutes, covered for the first 10 minutes, until tender.
Meanwhile, warm a large frying pan over a high heat. Rub the venison steaks with the oil and some seasoning. Sear for 2 minutes each side for rare, 3 minutes for medium, making sure they are browned all over. Remove to a plate to rest.
Return the frying pan to a low heat, melt the remaining butter, add the remaining onion, then cook gently for 7-8 minutes until softened. Add the frozen blackberries. Cover and simmer for 7-8 minutes more until the berries are soft and juicy. Cook the broccoli for 4 minutes in a pan of salted boiling water.
Using a stick blender, blend the celeriac until smooth. Tip the berries into a jug and blend until smooth, then season and add the sugar to taste. Serve the venison, sliced, on top of the celeriac purée, with the broccoli, a dollop of tangy blackberry sauce and some English mustard, if liked.
Cook’s tip
If you have time, pass the blackberry sauce through a sieve for a silky-smooth texture. Leftovers will brighten up sandwiches and salads. Cool, cover and chill, then use within 3 days.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,714kJ/ 409kcals |
|---|---|
Fat | 16.4g |
Saturated Fat | 7.2g |
Carbohydrates | 22.6g |
Sugars | 20.4g |
Fibre | 12g |
Protein | 36.8g |
Salt | 1.1g |