Roast Venison With Celery Root And Potato Mash - cooking recipe

Ingredients

1 None large sprig rosemary, finely chopped
2 tsp finely chopped thyme
8 None juniper berries, crushed
1 lb venison fillet steak
1 lb russet potatoes, cut into chunks
2 lb celery root, cut into chunks
1 None carrot, roughly chopped
1 None onion, roughly chopped
2 small dessert apples
5 tbsp butter, divided
2 lb brussels sprouts
1/2 cup milk
None None freshly grated nutmeg
2-3 tbsp cranberry sauce
2 tsp cornstarch
1 cup chicken or beef stock
1/2 cup red wine
None None parsley sprigs, to garnish

Preparation

Mix together the rosemary, thyme and juniper with plenty of black pepper. Rub over the meat and leave to marinate for 1-2 hours.
Preheat the oven to 400\u00b0F. Cook the potatoes and celery root in plenty of boiling, salted water for about 20 minutes until tender.
Put the venison in a roasting pan and arrange the carrot and onion around the meat. Halve and core the apples and add to the pan. Season with salt and dot the meat and vegetables with the 2 tbsp of the butter. Roast for 30-45 minutes, depending of how well done you like the venison.
Cook the brussels sprouts in boiling water for 5 minutes or until tender. Drain the potatoes and celeriac and return to the saucepan. Add another 2 tbsp of the butter, the milk and nutmeg and mash well.
Drain the brussels sprouts and return to the saucepan. Dot with the remaining butter. Transfer the venison and apples to a platter or board. Spoon the cranberry sauce into the apples and keep warm.
Blend the cornstarch with 2 tbsp water and add to the roasting pan with the stock and wine stirring with a whisk. Bring to a boil and boil for 3-4 minutes until thickened. Season to taste and strain into a bowl.
Thickly slice the venison and serve with the apples, brussels sprouts and gravy. Garnish if liked with parsley sprigs.