Name: Pan-Seared Venison with Blackberry Sauce and Celeriac Purée
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g venison loin; 100 g blackberry; 100 ml red wine; 1 item shallot; 20 g butter; 200 g celeriac; 100 ml milk; 10 ml olive oil; 2 tsp thyme; 1 tsp salt; 1 tsp black pepper

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Pan-Seared Venison with Blackberry Sauce and Celeriac Purée

Pan-Seared Venison with Blackberry Sauce and Celeriac Purée

A gourmet dish featuring tender venison paired with a rich blackberry sauce and creamy celeriac purée.

This meal provides high-quality protein and complex carbohydrates to support muscle recovery and energy replenishment after a day of training.

Ingredients:

200
g
venison loin
100
g
blackberry
100
ml
red wine
1
item
shallot
20
g
butter
200
g
celeriac
100
ml
milk
10
ml
olive oil
2
tsp
thyme
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Season the venison loin with salt and black pepper.
Heat olive oil in a pan over medium-high heat. Sear the venison on all sides until browned, about 3-4 minutes per side. Remove from pan and let rest.
In the same pan, add chopped shallot and sauté until translucent.
Add blackberries and red wine to the pan. Simmer until reduced by half, then strain to make a smooth sauce.
Peel and chop celeriac into cubes. Boil in salted water until tender, about 15 minutes.
Drain celeriac and blend with butter and milk until smooth. Season with salt and thyme.
Slice the venison and serve with blackberry sauce and celeriac purée.

Nutrition	Per Serving 673 g	Per 100g
Energy	600 kcal	89 kcal
Protein	40 g	5.9 g
Fibre	8 g	1.2 g
Salt	2 g	0.3 g
Sugar	10 g	1.5 g
Carbohydrates	35 g	5.2 g
Fat	30 g	4.5 g

200
g
venison loin
100
g
blackberry
100
ml
red wine
1
item
shallot
20
g
butter
200
g
celeriac
100
ml
milk
10
ml
olive oil
2
tsp
thyme
1
tsp
salt
1
tsp
black pepper

Season the venison loin with salt and black pepper.

Heat olive oil in a pan over medium-high heat. Sear the venison on all sides until browned, about 3-4 minutes per side. Remove from pan and let rest.

In the same pan, add chopped shallot and sauté until translucent.

Add blackberries and red wine to the pan. Simmer until reduced by half, then strain to make a smooth sauce.

Peel and chop celeriac into cubes. Boil in salted water until tender, about 15 minutes.

Drain celeriac and blend with butter and milk until smooth. Season with salt and thyme.

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

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

Ingredients:

Preparation Time: 90 minutes

Instructions:

Pan-Seared Venison with Blackberry Sauce and Celeriac Purée

Pan-Seared Venison with Blackberry Sauce and Celeriac Purée