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Seared Venison, Celeriac Purée & Hazelnut Kale

Lean game meat paired with sweet apple-celeriac purée and crunchy hazelnut kale. The arroser baste gives restaurant-level flavour with minimal effort.

Prep 10m
Cook 15m
Serves 2
Rachel's 7/10
£10.75 /portion
gluten-free high-protein iron-rich game low-carb
High Protein (>50g) Iron-Rich Low Carb
560 kcal
Protein 58g
Fat 24g
Sat 8g Omega-3 0.4g
Carbs 26g
Fibre 8g Sugar 12g
Fibre 8g
Sugar 12g
Sodium 380mg
Vitamin A 180%
Vitamin C 85%
Vitamin D 5%
Vitamin K 350%
Vitamin B6 45%
Vitamin B12 110%
Folate 30%
Iron 50%
Calcium 15%
Magnesium 30%
Potassium 35%
Zinc 55%
Selenium 40%
Servings
2

Ingredients

Protein

  • 500g Venison Haunch Steaks

Fresh

  • 300g Celeriac — peeled and cubed
  • 1 Granny Smith Apple — peeled and cubed
  • 200g Cavolo Nero — roughly chopped
  • 2 Garlic Cloves — sliced
  • 4 Fresh Thyme — sprigs

Pantry

  • 30g Blanched Hazelnuts
  • 30g Butter
  • 15ml Olive Oil

Method

01

Peel and cube celeriac and apple. Roughly chop cavolo nero. Slice garlic. Take venison out of the fridge 20 minutes before cooking.

Room temperature meat sears more evenly and cooks faster.
02

Boil celeriac and apple in salted water until soft, about 12 minutes. Drain well. Blitz with a knob of butter until ultra-smooth.

Drain thoroughly — excess water makes a watery purée.
03

Toast hazelnuts in a dry pan until golden, then crush roughly. Sauté kale in the same pan with oil and garlic until wilted. Toss crushed nuts back in.

04

Season venison heavily with salt and pepper. Sear in a smoking hot pan for 2.5 minutes per side.

05

In the final minute, add a knob of butter and thyme sprigs. Tilt the pan and baste the foaming butter over the meat repeatedly. Rest for 6 minutes before slicing.

This is the arroser technique — it bastes and flavours simultaneously.
06

Swoosh celeriac purée across each plate. Fan sliced venison alongside. Pile hazelnut kale next to it. Drizzle any resting juices over the meat.

Modern European · dinner