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🍽️ Tender Venison Loin on Creamy Celery-Potato Mash with Blackberry Sauce

429 kcal · 30 min · 4 servings

Ingredients

• 600 g Venison Loin (1 Venison Loin)
• 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 floury potatoes
• 100 ml Milk (1.5% fat)
• 3 tbsp Joghurt butter
• Nutmeg
• 1 handful Blackberries

Instructions

1. 1. Rinse the venison loin under cold water and pat it dry with a kitchen towel.
2. 2. Season the meat generously with salt and pepper.
3. 3. Heat oil in a large frying pan.
4. 4. Sear the meat on all sides until it forms a brown crust.
5. 5. Line a baking tray with baking paper and place two sprigs of rosemary on it.
6. 6. Place the seared meat on the prepared tray.
7. 7. Preheat the oven to 100 degrees Celsius (80 degrees Celsius with fan or gas mark 1).
8. 8. Roast the meat in the oven for about 40 minutes until it is pink inside.
9. 9. Return the pan juices with red wine, meat stock, and juice to the pan.
10. 10. Add the remaining rosemary to the liquid.
11. 11. Reduce the sauce by simmering until it has reduced to about one-third of its volume.
12. 12. Peel the celery and potatoes and cut them into small cubes.
13. 13. Cook the vegetables in salted water for about 20 minutes until tender.
14. 14. Drain the vegetables and press them through a potato ricer.
15. 15. Let the mash steam briefly to remove excess moisture.
16. 16. Heat milk in a small saucepan.
17. 17. Stir the warm milk and one tablespoon of butter into the mash.
18. 18. Season the mash with salt, pepper, and freshly grated nutmeg.
19. 19. Stir the remaining cold butter into the sauce without boiling it again.
20. 20. Wash the blackberries and pat them dry.
21. 21. Add the blackberries to the sauce and adjust the seasoning with salt and pepper.
22. 22. Remove the meat from the oven and let it rest briefly.
23. 23. Divide the celery mash among four plates.
24. 24. Cut the meat into four equal pieces.
25. 25. Place the meat pieces on top of the mash.
26. 26. Serve the sauce with berries alongside the meat.

Nutrition per serving

• kcal: 429
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 16 g