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Main mealBalancedGame meat€€€

Juicy Venison Steaks in Cranberry Sauce with Celeriac Purée

Name: Juicy Venison Steaks in Cranberry Sauce with Celeriac Purée
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 400 g Game meat, deer, ground, raw; 1 tbsp Oil, olive, extra virgin; 100 ml Alcoholic Beverage, wine, table, red, Merlot; 100 ml Soup, beef broth, cubed, prepared with water; 2 tbsp CRANBERRY JAM; 3 piece Juniper Berries; 1 piece Spices, bay leaf; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black; 500 g Celeriac, raw; 100 ml Cream, heavy; 15 g Butter, stick, unsalted; 1 pinch Salt, table, iodized; 0.25 tsp Spices, nutmeg, ground

Prepare superb venison steaks in a rich cranberry sauce, served on a low-carb celeriac purée. A healthy and gourmet meal for venison lovers.

Prep time20 min

Cook time45 min

Total time65 min

Servings2

Recipe

For the steaks and sauce

Game meat, deer, ground, raw400 gOil, olive, extra virgin1 tbspAlcoholic Beverage, wine, table, red, Merlot100 mlSoup, beef broth, cubed, prepared with water100 mlCRANBERRY JAM2 tbspJuniper Berries3 pieceSpices, bay leaf1 pieceSalt, table, iodized1 pinchSpices, pepper, black1 pinch

For the celeriac purée

Celeriac, raw500 gCream, heavy100 mlButter, stick, unsalted15 gSalt, table, iodized1 pinchSpices, nutmeg, ground0.25 tsp

Heavy pan (cast iron),Medium-sized pot,Immersion blender,Kitchen tongs

Per servingTotal

Calories:797.1 kcal1594.2 kcal

Protein:49 g98 g

Carbohydrates:38.7 g77.3 g

Fiber:4.7 g9.4 g

Water:485.1 ml970.1 ml

Fat:46.5 g92.9 g

Micronutrients

Sugar:18.3 g36.5 g

Saturated fat:23.6 g47.1 g

Cholesterol:232.7 mg465.3 mg

Sodium:701.5 mg1403 mg

Potassium:1530.6 mg3061.1 mg

Calcium:173.1 mg346.1 mg

Iron:8 mg15.9 mg

Magnesium:104.2 mg208.3 mg

Zinc:9.5 mg18.9 mg

Phosphorus:735 mg1470 mg

Vitamin C:21.5 mg42.9 mg

Vitamin A:257.2 µg514.4 µg

Vitamin D:0.8 µg1.6 µg

Vitamin B12:3.9 µg7.7 µg

Instructions

1Pat the venison steaks dry, lightly pound them, and season with salt and pepper.
2Sear the steaks quickly in a hot pan with oil (about 2 minutes per side) until they get some color, then remove them and keep warm.
3Pour red wine into the same pan and scrape up the browned bits with a wooden spoon. Add the stock, cranberry jam, juniper berries, and a bay leaf. Cook over medium heat until the liquid reduces by half.
4Return the steaks to the sauce, cover, and simmer over low heat for another 15–20 minutes until the meat is completely tender.
5Meanwhile, cook the celeriac root in a pot of salted water until soft (about 15 minutes). Drain the water, add butter, nutmeg, and almond milk, then blend with an immersion blender into a smooth purée.
6Serve the steaks on the celeriac purée and drizzle with the strained or thick cranberry sauce.

Nutritional benefits

Thanks to the high zinc content in venison and antioxidants in cranberries, this dish supports immune system function and faster recovery.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.