Baked Venison Rump Roast With Mashed Celeriac And R

Name: Baked Venison Rump Roast With Mashed Celeriac And Red Wine Braised Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine juniper, rosemary, orange zest, lemon zest, allspice, peppercorns, salt and 4 tbsp sugar. Rub over venison then cover and chill overnight.
2
Preheat oven to 300u00b0F. 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.
3
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.
4
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.
5
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.
6
Drain potatoes and celeriac and mash with heavy cream and butter until smooth. Season and keep warm.
7
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.
8
Slice venison then distribute between serving plates. Serve with mashed celeriac and vegetables on the side. Garnish with parsley and drizzle with gravy. Serve.

1303

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 tsp juniper berries, crushed, 4 sprigs fresh rosemary, needles chopped, 1 None orange, zested, 1 None lemon, zested, and more.

Yes, Baked Venison Rump Roast With Mashed Celeriac And Red Wine Braised Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions