Berry Glazed Venison Steaks with Beer Battered Onions and Celeriac Remoulade

Ingredients

• 2 packs Sliver Fern Farms Venison Steaks

Berry glaze:

• ½ cup red wine
• 2 Tbsp balsamic vinegar
• 1 cup frozen mixed berries
• 1 Tbsp honey
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp butter

Celeriac remoulade:

• 1 small celeriac
• Juice of 1 lemon
• 6 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp parsley, chopped

Battered onions:

• 1 cup tempura batter mix
• ½ - ¾ cup cold beer or soda water
• Extra flour for dipping
• 1 small onion, thinly sliced

To serve:

• Watercress sprigs 

Method

To prepare the berry glaze, place red wine and balsamic vinegar into a small saucepan. Bring to a boil then cook until reduced by half. Add berries, honey and rosemary, bring to a boil then simmer for 5 mins. Strain the mixture into a bowl then whisk in butter.

To prepare the celeriac remoulade, peel celeriac and cut into thin matchsticks. Plunge into 1 cup water acidulated with juice of half a lemon to prevent the celeriac from going brown. Combine mayonnaise, mustard and remaining lemon juice in a bowl. Season to taste. Drain celeriac, toss into dressing with chopped parsley, then leave to stand.

Remove Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Meanwhile, make the battered onions. Pour about 5 cm of oil into a medium saucepan and heat to 180^oC. Whisk batter mix, a pinch of salt and enough of the beer or soda water together to make a thin batter. Dip a few onion rings into extra flour then into the batter, shake off excess batter then add carefully to the hot oil. Cook for 3 - 4 mins, until golden and crispy. Keep warm. Repeat with remaining onions.

Bring a BBQ or grill pan to med-high heat. Coat venison with oil and season with salt and pepper. Cook for 3 mins on each side for a med-rare cook. Remove from heat, cover loosely, and allow to rest for 5 mins before slicing across the grain.

Place onto a serving platter then drizzle over berry glaze. Serve with onion rings, celeriac remoulade and sprigs of watercress.