Ingredients

Ingredients For the mash

• 1kg/2lb 4oz potatoes, preferably Maris Piper, peeled and quartered

• 300g/10½oz celeriac, peeled and cubed

• 100ml/3½fl oz double cream

• 100g/3½oz salted butter

• sea salt and freshly ground black pepper

For the sauce

• 400ml/14fl oz beef stock

• 200ml/7fl oz red wine

• 1 shallot, peeled and very finely chopped

• 2 tsp redcurrant jelly

• 100g/3½oz blackberries

For the venison

• 600g/1lb 5oz cannon of venison, trimmed

• olive oil

• 75g/2½oz unsalted butter

For the broccoli

• 300g/10½oz purple sprouting broccoli

Description

This Rich And Hearty Dish Will Impress Your Guests But Is Easy To Make. The Mash And Sauce Can Be Made In Advance And Gently Reheated Before Serving.

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