Venison steaks with cranberry sauce and celeriac puree

I love venison, especially in winter and this year I decided to try as many ways of preparing it as I can find. I think steaks are the best way, though I am partial to venison sausages with red wine (used to get them at the Kingsland Edwardian butchers in Portobello Road).

This recipe is a combined one. The venison steaks with the cranberry sauce are a Delia recipe, the celeriac puree is from BBC food site.


Venison steaks and cranberry sauce

For the steaks
2 venison steaks (about 14 oz/400 g total weight)
1 tablespoon groundnut or other flavourless oil
2 level teaspoons crushed peppercorns
2 medium shallots, finely chopped
salt

For the sauce
2 rounded tablespoons cranberry sauce
zest and juice ½ orange
zest and juice ½ small lemon
1 rounded teaspoon freshly grated root ginger (about 1 inch/2.5 cm cube, after peeling)
1 level teaspoon mustard powder
3 tablespoons port

If you want to, you can make the sauce way ahead of time (even several days). Take off the outer zest of half the orange and the lemon using a potato peeler, then with a sharp knife shred it into really fine strips, about ½ inch (1cm) long.

Then place the cranberry sauce, ginger and mustard in a saucepan, add the squeezed orange and lemon juice, and place over a medium heat. Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off, stir in the port and then pour it into a jug to keep till needed.

When you’re ready to cook the steaks, heat the oil in a medium-sized, thick-based frying pan. Dry the steaks thoroughly with kitchen paper, then press the crushed peppercorns firmly over both sides of the steaks. When the oil is smoking hot, drop the steaks into the pan and let them cook for 5 minutes on each side for medium (4 minutes for rare and 6 minutes for well done).

Halfway through, add the shallots and move them around the pan to cook and brown at the edges. Then 30 seconds before the end of the cooking time pour the sauce in – not over, but around the steaks. Let it bubble for about 20 seconds, season with salt, and then serve the steaks with the sauce poured over.

Celeriac puree

700g/9oz celeriac
70g/2oz unsalted butter
70ml/2fl oz double cream or 100ml milk
1 tsp turmeric
1 tsp ground cumin
pinch of nutmeg
salt and freshly ground black pepper

Cook the celeriac in boiling water for 20-25 minutes, if you want, add 2 medium sized potatoes. Drain well and blend all of the ingredients either in a food processor or a hand blender (I use the latter). Season well with salt and freshly ground black pepper and blend to a purée.

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Celeriac soup

The recipe is remarkably similar to the cream of fennel soup, which is a favourite, and as I had some fresh celeriac left, I decided to try it. It was delicious and made it to ‘must do again’ list.

Celeriac may not look the most appealing of vegetables but it has its virtues. It has a celery and parsley flavour with a slight nuttiness which it brings to this lovely, creamy soup.

Makes around 950ml, to fill 8 coffee cups or 4 soup bowls
Ready in 45 minutes

Ingredients:

25g butter
1 leek, white part only, thinly sliced
350g celeriac, roughly diced
150g potato, roughly diced
600ml vegetable stock, hot
5 tbsp single cream, to serve
Fresh chives, to garnish if available

  1. Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
  2. Tip: to freeze make the soup up until the end of step 2, then cool and freeze in a freezerproof container for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.

  3. Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
  4. Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.

I found the soup to be very thick and added quite a bit of stock to thin it.

Note:
Nutritional Information per serving:
71kcals
4.7g fat (2.8g saturated)
1.8g protein
5.5g carbs
1.9g sugar
2.6g salt