Venison steaks with buttered celeriac

Name: Venison steaks with buttered celeriac
Total time: 40 min
Yield: Serves 2
Ingredients: 1 medium celeriac; 50g butter; oil; 2 vension steaks; 1 orange zested and juiced; 1 tsp redcurrant jelly; 1 tbsp red wine vinegar

Published: October 8, 2015 at 6:37 PM

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Serves 2

A little effort

Total time: 40 mins

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Venison steaks are a great cut of meat – lean, healthy and able to make a simple dish feel like something special. This recipe celebrates winter with celeriac, redcurrant jelly and orange zest. Perfect comfort food for a cold Christmas night.

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Alternatives

Complete the dish

Try this recipe for venison steaks, then check out our venison steaks with peppercorn sauce, venison pie, venison curry, venison wellington, venison burger and more venison recipes.

Ingredients

Nutrition

1 medium celeriac
50g butter
oil
2 vension steaks
1 orange

zested and juiced
1 tsp redcurrant jelly
1 tbsp red wine vinegar

Nutrition: per serving

kcal410
fat25g
carbs9.8g
fibre11.2g
protein30.9g
salt1.1g

Method

step 1

Peel the celeriac and cut it into chunks. Heat half the butter in a deep frying pan and let it brown a little, then add the rest
of the butter and the celeriac and fry it, turning the pieces often until it is golden and tender in the centre, about 20 minutes. Season well.
step 2

Heat a frying pan, oil and season the steaks and fry them for 3 minutes on each side. Rest them for 5 minutes. Tip the orange juice into the pan (use a clean pan if you have burnt the frying pan at all) and let it bubble up, then add the zest and redcurrant jelly and let the jelly melt, then add the vinegar and the steak resting juices and bubble briefly. Serve the steak drizzled with the sauce, with the celeriac and some green veg.

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