Ingredients

Instructions

1Bring the venison up to room temperature 30 minutes prior to cooking

2First make the mash. Place the cubed celeriac in a lidded saucepan with cold water and a pinch of salt and bring to a boil. When the water is boiling turn down to a simmer and cook for 20 minutes

3When the celeriac is soft, drain and return to the pan to evaporate any excess water. Over a low heat mash the celeriac with the almond milk, coconut oil and seasoning. Taste and adjust salt if necessary. Put a lid on the mash to keep it warm whilst you finish off the rest of the dish

4Next, heat up a large skillet for the venison. Rub the raw venison steaks with a pinch of salt, a sprinkling of black pepper and ½ tsp olive oil. Add to the hot pan, and sear until browned on both sides (about 2 minutes each side), turn the heat down to low and continue to cook the venison, turning occasionally for the next 5 minutes. When done remove the venison from the skillet to rest while you cook your sauce. Do not wash the pan – you want the flavor from the venison in the sauce!,Return the skillet to a medium heat, add a tsp olive oil and sauté the onion till softened (3-4 minutes), then add the garlic to the skillet along with the thyme and the salt. Cook for a minute. Now you can add the blueberries. Turn the heat up a little and as the blueberries start to pop break them up with the back of your spoon. The sauce will take about 5 minutes to cook through. You are looking for a thick syrupy sauce with a little texture, not a puree. Finally stir through ½ Tbs Balsamic vinegar and take off the heat

5To plate up place half of the celeriac mash in a mound on a plate, slice the venison and place on top with a drizzle of the thick blueberry sauce.