Venison steak with celeriac-miso puree

Venison steak is an ideal choice for making an impression at the dinner table. It has a mild flavor and a buttery-tender texture, which pairs perfectly with a creamy celeriac and parsnip purée and a rich red wine sauce. This dish is easy enough to make at home, yet elegant enough for a festive dinner. For a variation, you could also prepare it with venison or wild boar steak. Perfect with some roasted cherry tomatoes and a robust red wine!

This dish can also be prepared with venison or wild boar steak.

Number of persons: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

• 4 venison steaks
• 700 grams of celeriac
• 3 parsnips
• 1 tablespoon miso paste
• 50 grams of (vegetable) butter
• Thyme
• 1 clove of garlic
• Dash of red wine or port
• 125 ml game stock
• Salt and pepper
• 10-12 cherry tomatoes (as garnish)
  
  

Preparation method

1. Remove the steaks from the refrigerator 1 hour before cooking to bring them to room temperature. Pat the steaks dry before cooking and sprinkle both sides generously with salt and pepper.
2. Peel the parsnips and celeriac and dice them. Boil them in a pan of water for 15 minutes until tender.
3. Heat a skillet until it's very hot, add the butter, and cook the steak for 1.5-2.5 minutes per side (rare to medium rare). Keep moving the steak around the pan with a spatula as it cooks.
4. Let the steaks rest for 8 minutes in aluminum foil
5. Add the garlic and thyme to the pan and deglaze with red wine or port and game stock, let it reduce to a sauce.
6. Puree the celeriac and parsnip and add the miso puree.
7. Briefly roast the cherry tomatoes over the gas stove for a nice flavour
8. Arrange the plates with the puree, slice the steaks, and place them on top. Finish with the sauce and tomatoes.

Wine tip: A robust red wine; a large Bordeaux or a Syrah from the Rhone.