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Venison with Kale, Red Cabbage Purée, Celeriac, Baby Beetroots, Potato Galette and Blackberry Sauce

Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.

DinnerGourmetAutumnalVenisonKaleBlackberry
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
55.7g
per serving
222.8 g total
Fat
78.1g
per serving
312.4 g total
Protein
34.7g
per serving
138.8 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Soft Brown Sugar
For the cabbage
1
tbsp
Sugar
For sauce
CondimentsSauces
5
tbsp
Redcurrant Jelly
2
tbsp
Red Wine Vinegar
Dairy
75
g
Butter
For the red cabbage purée
50
g
Butter
For blackberry sauce
50
g
Butter
For celeriac and beetroots
75
g
Butter
For potato galette
50
g
Unsalted Butter
For kale
Fruits
150
g
Blackberries
Fresh
Liquids
280
ml
Red Wine
For the cabbage
100
ml
Ruby Port
150
ml
Chicken Stock
Preferably homemade
Meat
400
g
Venison Fillet
Fully trimmed
NutsSeeds
2
pieces
Star Anise
0.5
stick
Cinnamon
1
tsp
Salt
To taste
1
tsp
Black Pepper
To taste
1
clove
Garlic
5
sprigs
Thyme
Leaves only
2
pieces
Juniper Berries
Crushed
0.5
leaf
Bay Leaf
Fresh
OilsFats
1
tbsp
Olive Oil
For venison frying
2
tbsp
Olive Oil
For celeriac and beetroots
Vegetables
600
g
Red Cabbage
Leaves, finely sliced
1
piece
Shallot
Thinly sliced
1
piece
Celeriac
Large, peeled and diced
1
bunch
Baby Beetroots
Cooked, peeled and halved
2
pieces
Potato
Large, spiralized
1
head
Kale
Leaves removed and roughly chopped

Method

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