Venison steaks with creamy celeriac & blackberry sauce

Name: Venison steaks with creamy celeriac & blackberry sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 30 g butter; 2 onions, finely chopped; 1 celeriac, peeled and cut into 2cm chunks; 300 ml whole milk; 135 g packs British Venison Haunch Steaks; 1½ tbsp olive oil; 200 g frozen blackberries; 230 g purple sprouting broccoli spears; 2 tbsp caster sugar, to taste

Venison steaks (a top sustainable choice) pair beautifully with the sweetness of the blackberries and nutty celeriac.

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HealthyHigh protein3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe