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Venison with blueberry sauce and celeriac mash

Sophie Michell from Market Kitchen
Melt-in-the-mouth venison with tart blueberries and sweet sloe gin are a match made in heaven by Sophie Michell

Venison with blueberry sauce and celeriac mash

Method

1. Put the celeriac in a saucepan and cover withthe water and milk. Add a pinch of salt and bring to the boil. Simmer for 20 minutes or until tender. Drain and mash with the butter, then taste for seasoning.

2. While the celeriac is cooking, season the venison steaks with salt and pepper. Heat a frying pan and sear for 2 minutes on each side, or until cooked to your liking. Remove and rest, covered, on a warmed plate.

3. For the blueberry sauce: deglaze the venison pan by adding the sloe gin and red wine. Turn up the heat and let them bubble, scraping at any sediment in the pan. Add the blueberries and cook for a few minutes to soften. Stir in the redcurrant jelly and carry on cooking until the sauce thickens to a consistency you'd like. Whisk in a knob of butter and season.

4. Serve the venison steaks with the blueberry sauce, celeriac mash and a mound of buttered greens.