Dilmah Seven Star Tea

Seared Venison with Celeriac Puree and Valley of Kings Ceylon Pekoe Sauce

Food : Appetisers

Seared Venison with Celeriac Puree and Valley of Kings Ceylon Pekoe Sauce


• 4g Dilmah Exceptional Valley of Kings Ceylon Pekoe
• 600g Celeriac (peeled and chopped)
• 500ml Milk
• 1l Water
• 80g Butter
• 80ml Cream
• 500ml Veal Juice
• 100g Venison Trimmings (roasted)
• 2 cloves of Garlic
• 2 Shallots (sliced)
• 2 Juniper Berries
• 1 piece of Orange zest
• 1 sprig of Thyme
• 20ml Extra Virgin Olive oil
• 6 Venison Loin Steaks (120g each)
• Salt and Pepper
• 90g Broad beans (blanched and skinned)
• 3 poached Pears (cut in half)


  • Bring milk, water and salt to the boil in a heavy based pot. Add celeriac and cook for 20 minutes until soft. Drain and blend in a food processor. Set aside.
  • In a heavy based pot, place shallots, garlic and cloves and cook for 2 minutes. Add veal juice, venison trimmings, juniper berries, orange zest, thyme and bring to a simmer. Cook for a further 1 hour, strain and set aside
  • In a heavy based pan on high heat, seal and season the venison loins in 10ml of olive oil until well coloured, approximately 4-5 minutes. Remove from pan and rest in a warm place.
  • In a small pot, add 100ml water, 20g butter and bring to simmer. Add broad beans and then remove after 1 minute.
  • In a heavy based pan, sauté the pears in 10ml of olive oil until well coloured, remove and set aside.
  • Reheat celeriac puree adding 60g butter and 80ml cream. Season to taste. 
  • Reheat venison jus and infuse with 4g of Valley of Kings Ceylon Pekoe for 3 minutes. Strain and keep hot.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Valley of Kings Ceylon Pekoe

Created by : David Pugh