Photo: Lars Blankers
Pan-roasted venison with creamy baked potato & celeriac
15 ingredients
4
openrecipes
Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.
Estimated Nutrition (whole recipe, rough)
749
Calories
46g
Protein
42g
Fat
44g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50 g butter, melted, plus a couple of extra knobs
- 1 kg potatoes, peeled
- 1 small celeriac, peeled and halved
- sea salt
- freshly ground black pepper
- 500 ml double cream
- 1 clove of garlic, peeled and finely chopped
- ½ a small bunch of fresh sage,, leaves picked and roughly chopped
- 100 g freshly grated Parmesan cheese
- 10 juniper berries, crushed with the side of a knife
- 3 sprigs of fresh rosemary, leaves picked
- 1 kg venison loin in one fat piece, trimmed
- olive oil
- 1 bulb of garlic, unpeeled and smashed, papery skin removed
- a wineglass of good-quality red wine, like Pinot Noir
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes