Lunch
Seared Venison Loin with Celeriac Purée, Blackberry Gastrique & Crispy Beechnuts
Pan-seared venison loin, medium-rare and ruby at its heart, served on silky celeriac-and-white-miso purée, finished with a sharp-sweet blackberry gastrique, crispy rendered venison trim, and roasted beechnuts. A showcase of technique and restraint—every element earned, nothing overdone.
845calper serving
23gprotein
49gcarbs
61gfat
30min prep 60min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Lamb Kebabs Recipe 390 min
- Instant Pot Chicken Recipe 20 min
- Grilled Shrimp Recipe 21 min
- Lamb Chops Recipe 22 min
- Roast Leg of Lamb Recipe 105 min
- Grilled Steak Recipe 25 min
- Air Fryer Chicken Breast Recipe 20 min
- High Protein Breakfast Recipe 13 min
More recipes using beef · miso
Cook these next
They reuse what this recipe already has you buying.
Burnt Honey Panna Cotta with Crispy Sage-Miso Tuile, Charred Apple Compote & Candied Hazelnut
Dessert · 1268 cal
Pan-Seared Schnitzel of Venison with Lingonberry-Black Pepper Gastrique & Charred Root Vegetable Purée
Lunch · 533 cal
Pan-Seared Lamb Loin Chops with Charred Spring Onion Purée & Crispy Breadcrumb Dust
Lunch · 711 cal
Mushroom & Polenta Terrine with Red Wine Gastrique
Dinner · 819 cal
Smoked BBQ Short Rib with Charred Corn Polenta & Green Tomato Relish
Dinner · 729 cal
Torrijas with Caramelized Orange Compote & Orange Blossom Crema Catalana
Dessert · 892 cal
