Marinated Venison Steaks, Roasted Beets, Celeriac Purée, Crispy Cavolo Nero and Blackberry Jus
- Serves 5
- Estimated Time: 12:24:00
- Challenging
- Main
- Italy
About Recipe
Ingredients
Peel the garlic
Venison haunch steaks in mushroom marinade
01:00
In a pestle and mortar, crush two garlic cloves with a pinch of salt
Venison haunch steaks in mushroom marinade
02:00
Add in the porcini mushroom paste, thyme and pepper and crush it all together with a drizzle of olive oil
Venison haunch steaks in mushroom marinade
02:00
Pat dry the steaks
Venison haunch steaks in mushroom marinade
01:00
Put the steaks in a bowl or sealable bag, add the marinade and massage it in
Venison haunch steaks in mushroom marinade
02:00
Chill for as long as you can, for this recipe we've used 12 hours
Venison haunch steaks in mushroom marinade
12:00:00
Peel, and cut the celeriac into small, 2cm pieces
Celeriac Purée
04:00
Heat a large saucepan
Celeriac Purée
00:30
Add the butter and celeriac to the pan, cover and soften for 10 minutes
Celeriac Purée
10:00
Add the milk, salt and pepper and cook on a low heat for 10 minutes, stirring regularly, until the celeriac is completely soft.
Celeriac Purée
10:00
Meanwhile, bring the double cream to the boil in a small pan
Celeriac Purée
03:00
Put all the celeriac in a food blender with a little of the hot milk and blend to a smooth puree adding the double cream, a splash at a time
Celeriac Purée
03:00
Push through a fine sieve
Celeriac Purée
03:00
Add a little squeeze of lemon juice and put to one side until required
Celeriac Purée
01:00
Reheat to serve
Celeriac Purée
03:00
Add a splash of oil to a pan over a low-medium heat
Blackberry Jus
01:00
Preheat your oven to 220ºC / 200ºC fan / gas mark 7
Balsamic Roast Beetroot
01:00
Add the shallots, thyme and blackberries and leave to sweat
Blackberry Jus
05:00
Scrub your beetroot clean and remove the green tops
Balsamic Roast Beetroot
03:00
Place the beets in the lined roasting tray, rub over with olive oil, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.
Balsamic Roast Beetroot
03:00
Turn up the heat, and add the red wine vinegar, red wine and Port
Blackberry Jus
03:00
Roast for 70 minutes. Smaller beets will be quicker, and larger beets, longer. So test every 10 minutes after an hour
Balsamic Roast Beetroot
01:10:00
Let the liquid reduce all the way down, or by three quarters
Blackberry Jus
10:00
Add the beef stock and reduce to the a jus consistency, similar to a thinner gravey
Blackberry Jus
10:00
Season with Salt and Pepper
Blackberry Jus
01:00
Whilst roasting, prepare the balsamic glaze
Balsamic Roast Beetroot
00:30
Heat a small frying pan
Balsamic Roast Beetroot
01:00
Add the balsamic vinegar and sugar
Balsamic Roast Beetroot
01:00
When glaze has reduced by half, turn off the heat and allow to cool
Balsamic Roast Beetroot
10:00
Preheat your oven to 220ºC / 200ºC fan / gas mark 7
Crispy Cavolo Nero
01:00
Remove the kale stalks, roll up the leaves and finely slice them
Crispy Cavolo Nero
05:00
When you're ready to cook, preheat a griddle over a high heat
Venison haunch steaks in mushroom marinade
01:00
Grill the steaks for 2 to 3 minutes on each side, for rare
Venison haunch steaks in mushroom marinade
05:00
In a bowl, mix the shredded leaves with salt and the olive and sesame oil, mixing well to ensure the leaves are coated
Crispy Cavolo Nero
03:00
Stir through the sugar and salt
Crispy Cavolo Nero
01:00
Leave to rest in a warm place, covered loosely with foil
Venison haunch steaks in mushroom marinade
10:00
Arrange in a single layer on an oven proof tray or dish, spreading the leaves out evenly
Crispy Cavolo Nero
02:00
When the fork goes through the beets are cooked. Remove from the oven.
Balsamic Roast Beetroot
01:00
Roast for between 5 minutes, checking often and mixing to turn the leaves until they turn a deep green and crispy
Crispy Cavolo Nero
05:00
After the beets have cooled but are still warm, take off the outer skin
Balsamic Roast Beetroot
05:00
Meanwhile, toast the sesame seeds in a dry frying pan stirring continuously to stop them catching
Crispy Cavolo Nero
03:00
When serving the crispy kale, sprinkle with the toasted sesame seeds
Crispy Cavolo Nero
02:00
Place beets in a serving bowl or serve and pour over the balsamic glaze.
Balsamic Roast Beetroot
02:00