Nordic cuisine has found its way to the top of the healthy food trends recently. A cuisine high in health boosting omega 3 rich fish, lean wild meats, berries and whole grains you can see why. This dish combines wild venison with a tangy antioxidant rich blueberry sauce and pairs it with celeriac for a British twist on Nordic inspired ingredients.
Venison is fantastically lean meat, making it great for the health conscious eater. High in protein, low in saturated fat it pairs wonderfully with berry sauces.
Gnarly celeriac is a lower carbohydrate alternative to potato – but should be cooked and enjoyed for its own unique texture and celery flavour. Celeriac won’t mash as smooth as potato, but this provides for a more texturally interesting accompaniment to the tender venison.
Serves : 2
Prepration Time: 10 minutes
Cooking Time: 10 minutes
- 1 medium celeriac, peeled and cubed (approx 600g of celeriac)
- 3 Tbs almond milk (or other milk)
- tsp coconut oil, butter or ghee
- ¼ tsp salt
- Black pepper
- 2 Venison steaks (approx. 120g per person)
- pinch salt, black pepper
- ½ tsp olive oil
- tsp olive oil
- ½ small onion, finely diced
- 1 clove garlic, minced
- tsp fresh thyme leaves, minced
- ¼ tsp salt
- 125g fresh blueberries
- ½ Tbs Balsamic vinegar
- Bring the venison up to room temperature 30 minutes prior to cooking.
- First make the mash. Place the cubed celeriac in a lidded saucepan with cold water and a pinch of salt and bring to a boil. When the water is boiling turn down to a simmer and cook for 20 minutes.
- When the celeriac is soft, drain and return to the pan to evaporate any excess water. Over a low heat mash the celeriac with the almond milk, coconut oil and seasoning. Taste and adjust salt if necessary. Put a lid on the mash to keep it warm whilst you finish off the rest of the dish.
- Next, heat up a large skillet for the venison. Rub the raw venison steaks with a pinch of salt, a sprinkling of black pepper and ½ tsp olive oil. Add to the hot pan, and sear until browned on both sides (about 2 minutes each side), turn the heat down to low and continue to cook the venison, turning occasionally for the next 5 minutes. When done remove the venison from the skillet to rest while you cook your sauce. Do not wash the pan – you want the flavor from the venison in the sauce!
- Return the skillet to a medium heat, add a tsp olive oil and sauté the onion till softened (3-4 minutes), then add the garlic to the skillet along with the thyme and the salt. Cook for a minute. Now you can add the blueberries. Turn the heat up a little and as the blueberries start to pop break them up with the back of your spoon. The sauce will take about 5 minutes to cook through. You are looking for a thick syrupy sauce with a little texture, not a puree. Finally stir through ½ Tbs Balsamic vinegar and take off the heat.
- To plate up place half of the celeriac mash in a mound on a plate, slice the venison and place on top with a drizzle of the thick blueberry sauce.
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