Venison, celery and carrot puree with blackberry sauce

Venison Tenderloin with Celery and Carrot Purée and Blackberry Sauce

A recipe that perfectly combines game meat with sweet vegetables and a refined sauce, this dish is ideal for a special dinner or occasion. The venison tenderloin, a delicious and healthy meat, offers a unique culinary experience, while the celery and carrot purée, along with the blackberry sauce, perfectly complements this dish.

Preparation time: 30 minutes
Cooking time: 16 minutes
Total time: 46 minutes
Servings: 4

Ingredients

For the marinade:
- 1 kg venison tenderloin
- 750 ml dry red wine
- Zest of one orange
- 2-3 sprigs of fresh thyme
- 2 bay leaves
- 4 crushed garlic cloves
- 1 large onion, sliced
- 10 crushed black peppercorns
- 12 crushed allspice berries
- 2 crushed cardamom pods

For the purée:
- 6 small celery roots or 2 large ones
- 10 carrots
- 1 L chicken stock
- 100 ml milk
- 50 g butter
- Salt
- Pepper

For the sauce:
- The broth in which the celery and carrots were cooked
- 180 g blackberry jam
- 1 sprig of thyme
- 4 tablespoons balsamic vinegar
- Juice of half an orange
- 50 g butter
- Salt
- Pepper

Recipe Preparation

1. Marinating the meat

- Step 1: Start by preparing the marinade. In a large bowl, combine the red wine, orange zest, thyme, bay leaves, garlic, onion, black pepper, allspice, and crushed cardamom.
- Step 2: Add the venison tenderloin to the marinade, ensuring it is fully submerged. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 24 hours. This step is essential as the marinade will penetrate the meat, giving it a rich and intense flavor.

2. Preparing the purée

- Step 1: Peel the celery and carrots, cutting them into small cubes. This will help the vegetables cook evenly.
- Step 2: In a pot, add a bit of butter and oil, then add the cubed celery and carrots. Sprinkle with a little salt and sauté the vegetables over medium heat until they become slightly golden, about 5-7 minutes.
- Step 3: Add the chicken stock and let it simmer until the vegetables are tender, about 15-20 minutes. Check the consistency; if the vegetables are cooked, drain the stock, keeping about 100 ml.
- Step 4: Add the milk and butter to the pot. Use an immersion blender to puree the vegetables until smooth. Season with salt and pepper to taste.

3. Preparing the sauce

- Step 1: In a small pot, pour the reserved broth from cooking the vegetables. Add the blackberry jam and thyme. Bring to a boil, stirring occasionally.
- Step 2: Once the sauce starts to boil, add the balsamic vinegar and let it reduce by half to intensify the flavors, about 5-7 minutes.
- Step 3: When the sauce has reduced, add the butter and mix well to achieve a velvety texture. Season with salt and pepper.

4. Cooking the meat

- Step 1: After marinating, remove the venison tenderloin and pat it dry with a paper towel to remove excess marinade.
- Step 2: Heat a skillet over medium heat and add a cube of butter and a bit of oil. Add the crushed garlic clove and the meat. Sear the meat for about 8 minutes, turning occasionally, until browned on all sides.
- Step 3: Preheat the oven to 180 degrees Celsius. Season the meat with salt and pepper. Pour the sauce from the skillet over the meat and wrap everything in aluminum foil, sealing the edges well.
- Step 4: Place the meat in the oven and let it bake for another 8 minutes. This step will ensure even and juicy cooking.

Serving

Once everything is ready, remove the meat from the oven and let it rest for 5 minutes before slicing. Serve the venison tenderloin on a bed of celery and carrot purée, then drizzle the blackberry sauce on top. You can garnish the plate with a few fresh blackberries for an elegant touch.

Serving Suggestions

This delicious dish pairs perfectly with a dry red wine that complements the rich flavors of the meat. You can also add a green salad with a light dressing to balance the meal.

Frequently Asked Questions

1. Can I use another type of meat instead of venison tenderloin?
Absolutely! This recipe can also be adapted with other types of meat, such as game or pork.

2. How can I store the celery and carrot purée?
The purée can be stored in an airtight container in the refrigerator for 2-3 days. You can easily reheat it in the microwave or on the stovetop.

3. What are the nutritional benefits of this dish?
Venison tenderloin is an excellent source of lean protein, rich in iron and B vitamins, while celery and carrots provide fiber, vitamins, and antioxidants.

Possible Variations

If you want to add a unique twist, you can experiment with different types of jam, such as blueberry or strawberry, which pair just as well with the meat. You can also add some toasted nuts to the purée for a crunchy texture.

In conclusion, this recipe for venison tenderloin with celery and carrot purée, accompanied by blackberry sauce, is not only an excellent choice for a special dinner but also a way to enjoy unique flavors and ingredients. Whether you prepare this recipe for a special occasion or just to treat yourself, the result will surely be memorable!