Venison Fillet with Celeriac Mash and Juniper Sauce
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g venison fillet
- 600 g celeriac, peeled and diced
- 40 g butter
- 80 ml whole milk
- 1 tsp juniper berries
- 150 ml beef stock
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 30.7 g
- Carbohydrate
- 12.5 g
- of which sugars
- 3.6 g
- Fat
- 13.2 g
- of which saturates
- 7.3 g
- Fibre
- 2.8 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the celeriac for 18-20 minutes until completely tender, then drain and mash with the butter and whole milk until smooth.
- 2
Season the venison fillet and sear in a hot pan for 3-4 minutes on each side for medium-rare, or longer to your liking.
- 3
Rest the venison for 5 minutes, then slice.
- 4
Crush the juniper berries and add to the pan with the beef stock, simmering for 3-4 minutes to make a sauce.
- 5
Season the sauce to taste.
- 6
Pile the celeriac mash onto plates and top with the sliced venison.
- 7
Spoon over the juniper sauce.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.