A healthy autumn dish: Seared venison

PUBLISHED: 16:09 03 October 2016 | UPDATED: 16:09 03 October 2016

wel oct 16 fitness

wel oct 16 fitness


Susan Spelling, nutritionist and co-owner at CrossFit Battlebox in South Woodford shares one of her favourite delicious autumn dishes, Seared Venison Steaks with Celeriac Mash and roasted Baby Beetroot

The venison I use for this recipe is from the farmers market in Wanstead. I try to get to a local farmers market because not only is the produce fantastic and you know where your food has come from, but you are also supporting your local community.

Venison is highly nutritional. It has a high protein level, low fat and is lower in cholesterol than chicken breast ( there are 66mg of cholesterol in 100g serving of deer meat –a similar size serving of chicken breast has 83mg of cholesterol)

Beetroot, kale and celeriac are also in season-all of these are a match made in heaven in my book!


For the venison:

4 large venison steaks


4 cloves garlic, crushed

¼ cup Apple cider vinegar

¼ cup reduced sodium soy sauce or Coconut Amino’s

1 tbsp Worcestershire sauce

2 tsp sesame oil

½ cup water

Freshly milled black pepper to taste

For the celeriac mash:

1 head of celeriac peeled and chopped

3 cups chopped steamed kale 2 garlic cloves ¼ cup whole milk or almond Milk

1 rounded tablespoon of Butter or coconut butter

Hymalayan salt and pepper to taste

For the beetroot:

2 bunches of beetroot

Avocado oil

Balsamic vinegar

6 Echalion shallots

Hymalayan salt and pepper to taste

Blackberry jus:

1 cup of fresh or frozen blackberries

The marinade from venison

1/2 cup chicken stock

½ cup red wine or port

2 squares 85% dark chocolate

Splash of lemon juice


For the marinade, combine all ingredients and blend well. Put steaks in ‘Ziploc bags’, pour marinade on top and refrigerate for at least 4 hours (although overnight is preferable). Remove steaks from marinade, shake off excess marinade -put this aside for later to make the jus. You can sear the steaks in a very hot pan or griddle-remember do not put oil in the pan! Cook to your preference but the meat should be lovely and pink. Set aside to rest on a plate for at least 10-15 minutes. this allows the meat to relax and all the lovely juice to soak back into the meat.

Method-celeriac mash:

Simply bring a large pan of salted water to the boil-add the celeriac and the garlic cloves (do not peel) and cook till celeriac is cooked-drain well and peel the garlic cloves. Mash it well together and add the butter, milk and seasoning. until a very smooth, creamy mash. Then stir in the chopped kale too.


Add the marinade to the hot pan you cooked the venison in. You want to give it a good scrape to degalze the pan, add the stock , port and blackberries and allow to bubble quite vigerously to reduce by half, with a fork mash up the blackberries a bit, add the lemon juice and chocolate, season to taste

CrossFit Battlebox


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