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1
Combine juniper, rosemary, orange zest, lemon zest, allspice, peppercorns, salt and 4 tbsp sugar. Rub over venison then cover and chill overnight.
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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.
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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.
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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.
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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.
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6
Drain potatoes and celeriac and mash with heavy cream and butter until smooth. Season and keep warm.
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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.
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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.
