Venison Steak with Celery Puree

Ingredients

• 600 g venison steak (1 venison steak)
• Sea salt
• Pepper
• 2 tbsp olive oil
• 4 sprigs Rosemary
• 150 ml red wine
• 150 ml game stock
• 100 ml blackberry juice
• 400 g celeriac (1 piece)
• 200 g waxy potatoes
• 100 ml milk (1.5% fat)
• 3 tbsp yogurt butter
• nutmeg
• a handful of blackberries

Instructions

1. 1.

   Rinse the venison steak under cold water, pat dry, salt and pepper. Heat oil in a pan, brown the meat on all sides. Place on a baking sheet lined with parchment paper and 2 rosemary sprigs, bake at 100 °C (fan 80 °C; gas: level 1) for about 40 minutes until pink.

2. 2.

   Meanwhile deglaze the pan with red wine, stock and blackberry juice. Add the remaining rosemary and reduce to about one‑third of the volume.

3. 3.

   For the puree, peel and cube celery and potatoes. Boil in salted water for about 20 minutes until tender. Drain, press through a potato masher and let steam off. Heat milk in a pot and stir into the puree with 1 tbsp butter. Season with salt, pepper and freshly grated nutmeg.

4. 4.

   Stir remaining cold butter into the sauce without boiling. Wash and pat dry blackberries, add to the sauce. Season with salt and pepper.

5. 5.

   Remove meat from oven and let rest briefly. Divide celery puree onto four plates. Slice meat into four portions, place on top of the puree and drizzle the blackberry sauce decoratively.