Michelle's Freefrom Venison Steaks with Celeriac and Red Wine
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
I always find venison a rather dry meat so find that casseroling it works better than roasting, baking or frying. The coconut oil gives an interesting extra layer of flavour but it works equally well with olive oil as the fat. The venison and wine need a good strong flavour to complement them so I served this with steamed beet leaves but steamed cavolo nero or kale would do as well. Since there is plenty of juice you might also want to serve it with a baked potato or some rice.
- 1 heaped tbsp coconut oil or a generous tbsp olive oil
- 4 small red onions, peeled and sliced
- 1 stalk celery, chopped small
- 25g / 1 oz piece fresh ginger, peeled and finely chopped or grated coarsely
- 150g / 9 oz piece of trimmed celeriac, diced
- 1 tsp black peppercorns
- 4 venison steaks
- 300ml / 10fl oz full bodied red wine
- sea salt or seaweed mineral salt
- Heat coconut or olive oil in a heavy pan and add the onions, celery and ginger.
- Cook gently for 8–10 minutes or until the vegetables are starting to soften.
- Add the celeriac and the peppercorns and continue to cook for another 5 minutes.
- Lay the venison steak over the vegetables, sprinkle over a little sea salt or seaweed mineral salt and pour over the wine.
- Cover and simmer very gently for at least an hour, preferably for 1½ hours.
- Adjust the seasoning to taste before serving.
Serves 4 – per portion
7g Fat ( 2g Sat fat, 3.5g mono, 1g poly)
7.6g Carbohydrate of which 5g Sugar
3.5g Fibre, 192mg Sodium, 0.33g salt
Good Source: Magnesium, Iron, zinc,B2,6,12
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