This is just about as healthy as you can get. Venison is a leaner meat than turkey and replacing mashed celeriac for mashed potato means no carbs. To the ground venison I added mushrooms and some jam like lingonberries (red currant would also do but I couldn’t find any) so there is a hint of sweetness.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
1 pound of ground venison
8 oz. sliced baby bella mushrooms
2 tbsp. lingonberries (Felix brand)
3/4 cup beef broth
1/4 cup red wine
1 tsp. Dijon mustard
1 good size celeriac – peeled and cut into bite size chunks
Heat the oil in a frying pan and when nice and hot add the onion and let soften and slightly brown.
Then add the venison and sear a little bit before tipping in the mushrooms, stirring the the lingonberries and pouring in the broth. Bring to a boil, then turn down the heat and simmer for 20 – 25 minutes (you want there to be moisture but not too much – the mushrooms produce water so you want that to evaporate).
While the meat is cooking prepare the celeriac then boil for 10 minutes and then mash roughly with some dairy free spread or olive oil and season.
Place celeriac mash in a pasta bowl and cover with the venison ragu.