Baked Venison Rump Roast With Mashed Celeriac And Red Wine Braised Shallots - cooking recipe

Ingredients

1 tsp juniper berries, crushed
4 sprigs fresh rosemary, needles chopped
1 None orange, zested
1 None lemon, zested
1 tsp black peppercorns
2 tsp allspice
2 tbsp sea salt
6-7 tbsp sugar
3 lb boneless venison rump roast
4 tbsp canola oil
1 None bouquet garni
2 None onions, chopped
2 cloves garlic, minced
1 tbsp tomato paste
3 cups red wine
2 cups beef stock
1/2 lb shallots, trimmed, halved
1 tbsp balsamic vinegar
2 1/4 lb baking potatoes, peeled, chopped
2 1/4 lb celeriac, peeled, chopped
2 1/4 lb carrots, trimmed, thinly sliced
1/2 cup heavy cream
3 1/2 tbsp butter, plus extra to serve
2 tbsp honey
1 pinch grated nutmeg
1 tbsp cornstarch, mixed with a little water until smooth
3 tbsp fresh parsley leaves, finely chopped

Preparation

Combine juniper, rosemary, orange zest, lemon zest, allspice, peppercorns, salt and 4 tbsp sugar. Rub over venison then cover and chill overnight.
Preheat oven to 300\u00b0F. Roll up meat and secure using butcher's twine. Heat 2 tbsp oil in a roasting pan over high heat. Sear venison for 5-6 mins. Remove from pan and set aside. Add bouquet garni, onion and garlic. Saute for 3-4 mins. Add tomato paste, 2 cups red wine and beef stock. Return venison to pan, cover with foil and bake for 1 hour 45 mins, until tender.
Meanwhile, heat 1 tbsp oil in a saucepan. Saute shallots for 2-3 mins. Add 2 tbsp sugar and cook for 1-2 mins, until caramelized. Add remaining wine and 1 tbsp balsamic vinegar. Simmer for 20-30 mins.
Cook potatoes and celeriac in boiling, salted water for 15-20 mins, until tender. Blanch carrots in a separate pot of boiling, salted water for 3-4 mins then drain and rinse under cold water until cool.
Remove venison from roasting pan and wrap in foil to keep warm. Strain pan juices into a clean saucepan. Add cooking liquid from shallots and simmer for 5-10 mins.
Drain potatoes and celeriac and mash with heavy cream and butter until smooth. Season and keep warm.
Heat remaining oil in a saucepan. Saute carrots for 2-3 mins. Add honey and nutmeg and season. Add shallots and cook for 3-4 mins. Add cornstarch slurry and simmer for 1-2 mins, until thickened.
Slice venison then distribute between serving plates. Serve with mashed celeriac and vegetables on the side. Garnish with parsley and drizzle with gravy. Serve.