Venison on Celeriac & Kohlrabi Mash

Feeds 2 people
Prep time 20m
Cook time 40m

Description

This hearty dish pairs the rich, gamey taste of venison with a creamy celeriac and kohlrabi mash. The mash, blended with butter, garlic, and walnuts, adds a nutty depth, while a tangy cranberry sauce with tarragon and raspberry vinegar balances the flavours perfectly. Quick to prepare but full of flavour, this is a great choice for a cosy dinner or a special treat.

Discover the perfect wine pairing for this recipe from Virgin Wines below.

Recipe Video: Venison on Celeriac & Kohlrabi Mash

Ingredients

2 venison loin steaks
Handful of cranberries
A couple of stalk of tarragon
2 tbsp raspberry vinegar
½ celeriac
½ kohlrabi
1 potato
2 garlic cloves
1 handful of shelled walnuts
Butter
Salt & pepper
Wine Pairing: The Black Pig The Prize Shiraz 2023

Method

Prepare the Vegetables: Begin by peeling and cutting the celeriac, kohlrabi, and potato into large chunks. Boil them in a saucepan of salted water for about 25 minutes, or until they are tender when pierced with a fork. Reserve a glass of the cooking water for later.
Prepare the Mash: Roughly chop two-thirds of the walnuts and set aside the remainder for garnish. Place the boiled vegetables into a blender, along with the chopped walnuts, a generous knob of butter, the garlic, and a pinch of salt and pepper. Blend to a mash consistency, adding a splash of the reserved cooking liquid if necessary to achieve a smooth texture.
Cook the Venison: Heat a medium-high pan with a tablespoon of olive oil. Sear the venison steaks for about 10 minutes, turning occasionally to ensure an even crust. Once cooked to your liking, deglaze the pan by adding the raspberry vinegar. Allow it to bubble for about 20 seconds, then remove the steaks and let them rest on a plate covered with foil for 5 minutes.
Prepare the Sauce: Keep the pan on low heat, adding the remaining walnuts, cranberries, and a few leaves of tarragon. Cook gently in the residual meat juices and vinegar for about 5 minutes, or until the cranberries have softened and the flavours have melded into a rich sauce.
Plate and Serve: To serve, spoon a generous portion of the celeriac and kohlrabi mash onto each plate. Place the rested venison steaks on top or beside the mash. Spoon over the cranberry and walnut sauce, and garnish with a few fresh tarragon leaves for an aromatic finish.
We recommend pairing this sensational dish with a bottle of The Black Pig The Prize Shiraz 2023. Virgin Wines sommeliers describe it as a wine with a depth of black fruit that is incredible alongside intense spice and a full-bodied style that screams out for grilled meats.

Venison on Celeriac & Kohlrabi Mash

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