Highland venison steak with summer berries and celeriac puree by Steven Tweedie of The Innis & Gunn Beer Kitchen in Glasgow

Locally sourced venison from the heart of Scotland, paired with the nutty richness of celeriac and sweet summer berries, creates a beautifully flavoured and healthy dish on the new summer menu at The Innis & Gunn Beer Kitchen on Ashton Lane.

Since opening in April, Glasgow-born chef Steven Tweedie has been serving up all-day dining inspired by great beer and food pairings.  The new summer menu introduces a few refreshed Beer Kitchen classics and new lighter dishes.

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Set over three floors, the Beer Kitchen brews up beers exclusive to Ashton Lane in its onsite craft brewery, served fresh straight from tank to tap, while offering a relaxed atmosphere in its 2nd floor restaurant, and at weekends the 3rd floor speakeasy-style Attic Bar hosts live acoustic sessions and private functions, alongside an extensive cocktail and hoptail menu. 

To find out more go to www.thebeerkitchen.co.uk

Ingredients: serves 4

4 7oz venison steak

1 large celeriac

30g blueberries

30g raspberries

30g redcurrants

30g blackberries

300ml of milk

250g butter

1 large carrot

2 tbsp of maple syrup

Method:

1. Peel the carrot into ribbons and then fry until crispy. Leave to dry until required as a garnish later. 

2. Peel and chop celeriac, place in a small pot with milk and a pinch of salt and cook on a low heat until soft. Add 200g of butter and leave to cool for 20 minutes.

3. Heat up a frying pan until smoking. Rub the highland venison steak with oil and salt. Place it in the pan, cook for 30 seconds on each side, take off the heat and place the butter in the pan (which will start to foam), add a pinch of pepper and baste with a spoon for 2 minutes and leave to rest.

4. Puree the celeriac with a stick blender until smooth and pass through a sieve.

5. Add the maple syrup and berries, and then reduce. Once it is has reduced to a nice shine, take off the heat.

6. Start to assemble the dish. Smear 1tbs of the celeriac puree on the plate, carve the venison, place on top of the puree and spoon the berries on the plate. Finally, add the crispy fried carrots on top as a garnish.

In association with Taste Communications.

www.tastecommunications.co.uk