Venison with Blueberry Sauce and Celeriac Mash

Melt-in-the-mouth venison with tart blueberries and sweet sloe gin are a match made in heaven by Sophie Michell
By Sophie Michell
Venison with Blueberry Sauce and Celeriac Mash
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 celeriac
  • 300 ml milk
  • 300 ml water
  • 50 g butter
  • 6 thin venison loin steaks
  • buttered greens, to serve

For the blueberry sauce

  • 100 ml sloe gin
  • 100 ml red wine
  • 2 tbsp redcurrant jelly
  • 200 g blueberries
  • knob of cold butter


1. Put the celeriac in a saucepan and cover withthe water and milk. Add a pinch of salt and bring to the boil. Simmer for 20 minutes or until tender. Drain and mash with the butter, then taste for seasoning.

2. While the celeriac is cooking, season the venison steaks with salt and pepper. Heat a frying pan and sear for 2 minutes on each side, or until cooked to your liking. Remove and rest, covered, on a warmed plate.

3. For the blueberry sauce: deglaze the venison pan by adding the sloe gin and red wine. Turn up the heat and let them bubble, scraping at any sediment in the pan. Add the blueberries and cook for a few minutes to soften. Stir in the redcurrant jelly and carry on cooking until the sauce thickens to a consistency you'd like. Whisk in a knob of butter and season.

4. Serve the venison steaks with the blueberry sauce, celeriac mash and a mound of buttered greens.

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