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Seared Venison with Blackberry Reduction and Celeriac Puree
Seared Venison with Blackberry Reduction and Celeriac Puree

Seared Venison with Blackberry Reduction and Celeriac Puree
A sophisticated dish featuring tender venison, a tangy blackberry reduction, and creamy celeriac puree.
Seared Venison with Blackberry Reduction and Celeriac Puree

To provide a balanced meal with high-quality protein and seasonal flavors, supporting muscle maintenance and overall health.

Ingredients:
1
Servings
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 150
    g
     celeriac
  • 20
    g
     butter
  • 1
    item
     shallot
  • 100
    ml
     red wine
  • 10
    ml
     olive oil
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Seared Venison with Blackberry Reduction and Celeriac Puree
Instructions:
  1. Season the venison loin with salt and pepper.
  2. Heat olive oil in a pan over medium-high heat.
  3. Sear the venison for about 3 minutes on each side until browned.
  4. Remove venison from the pan and let it rest.
  5. In the same pan, add chopped shallot and cook until translucent.
  6. Add blackberries and red wine, simmer until reduced by half.
  7. Blend the mixture to a smooth sauce and strain if desired.
  8. Peel and chop celeriac, boil until tender.
  9. Mash celeriac with butter, season with salt and pepper.
  10. Serve venison slices over celeriac puree, drizzled with blackberry reduction.
Nutrition Per Serving 610 g Per 100g
Energy 760.4 kcal 125 kcal
Protein 48 g 7.9 g
Fibre 8.5 g 1.4 g
Salt 0.7 g 0.1 g
Sugar 10.3 g 1.7 g
Carbohydrates 31.5 g 5.2 g
Fat 33.2 g 5.4 g
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 150
    g
     celeriac
  • 20
    g
     butter
  • 1
    item
     shallot
  • 100
    ml
     red wine
  • 10
    ml
     olive oil
1
Servings
0

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 chopped shallot and cook until translucent.

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

Blend the mixture to a smooth sauce and strain if desired.

Peel and chop celeriac, boil until tender.

Mash celeriac with butter, season with salt and pepper.

Serve venison slices over celeriac puree, drizzled with blackberry reduction.

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