Lamb Steaks Grand Veneur with Mashed Celeriac

• 8 venison steaks (50 g each)
• 1 sprig fresh thyme
• 100 ml red wine
• 1 shallot, finely sliced
• 1 bulb celeriac, peeled and cut into cubes
• 400 ml beef stock (gel type)
• 2 tablespoons redcurrant jelly
• 150 ml low fat crème fraîche
• Salt and pepper

Marinate the seasoned lamb steaks with thyme, red wine and shallot. Place the lamb in the basket with the shallot, thyme and celeriac. Set the wine aside.

Steam for 15 minutes with the starter and the dessert. Meanwhile, in a saucepan, reduce the red wine until nearly dry. Add the stock and then the redcurrant jelly , heat gently until dissolved. Adjust the seasoning.

When the meat has finished cooking, put the celeriac through a vegetable mill or puree with a hand blender, add the crème fraîche. Put spoonfuls of mashed celeriac on each place and coat the lamb steaks in sauce.