Venison Steak with Lingonberry Sauce and Celery Root Puree
Steak from venison with lingonberry sauce and celery root puree is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g waxy potatoes
- 300 g knollensellerie
- Salt
- 4 venison steaks (ready to cook, from back fillet, 160 g each)
- pepper (ground)
- vegetable oil
- 100 ml dry white wine
- 300 ml game stock
- 2 tbsp lingonberries (jarred)
- 2 tbsp crème fraîche
- 2 tbsp butter
- 150 ml lukewarm milk
- Nutmeg (freshly grated)
Instructions
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1.
Peel and wash the potatoes and celery root, cut into large pieces and cook in boiling salted water for about 25 minutes.
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2.
Preheat the oven to 180°C with upper and lower heat.
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3.
Wash the meat, pat dry, season with salt and pepper, and sear all sides in a hot pan with oil. Remove, wrap in foil, and let rest in the oven for 5-10 minutes.
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4.
Deglaze the pan with wine, add the stock, and reduce to half.
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5.
Season with salt and pepper, stir in lingonberries and crème fraîche, and taste again.
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6.
Drain the potatoes and celery root, steam dry, press through a potato masher, and blend with butter and milk into a smooth puree. Season with salt, pepper, and nutmeg, then fill a piping bag with a star tip.
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7.
Unwrap the meat from foil, place on preheated plates, pipe the puree beside it, and serve garnished with sauce.
