Roast Venison With Celery Root And Potato Mash

Name: Roast Venison With Celery Root And Potato Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sprig rosemary finely chopped; 2 teaspoons thyme finely chopped; 8 juniper berries crushed; 1 pound steak venison fillet; 1 pound russet potatoes cut into chunks; 2 pounds celery root cut into chunks; 1 carrot roughly chopped; 1 onion roughly chopped; 2 apples small dessert; 5 tablespoons butter divided; 2 pounds brussels sprouts; 1/2 cup milk; grated nutmeg freshly; 3 tablespoons cranberry sauce; 2 teaspoons cornstarch; 1 cup chicken stock; 1/2 cup red wine; parsley sprigs to garnish

Servings: persons

1 sprig rosemary finely chopped
2 teaspoons thyme finely chopped
8 juniper berries crushed
1 pound steak venison fillet
1 pound russet potatoes cut into chunks
2 pounds celery root cut into chunks
1 carrot roughly chopped
1 onion roughly chopped
2 apples small dessert
5 tablespoons butter divided
2 pounds brussels sprouts
1/2 cup milk
grated nutmeg freshly
3 tablespoons cranberry sauce
2 teaspoons cornstarch
1 cup chicken stock
1/2 cup red wine
parsley sprigs to garnish

1
Mix together the rosemary, thyme and juniper with plenty of black pepper. Rub over the meat and leave to marinate for 1-2 hours.
2
Preheat the oven to 400u00b0F. Cook the potatoes and celery root in plenty of boiling, salted water for about 20 minutes until tender.
3
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.
4
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.
5
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.
6
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.
7
Thickly slice the venison and serve with the apples, brussels sprouts and gravy. Garnish if liked with parsley sprigs.

734

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 1 sprig rosemary finely chopped, 2 teaspoons thyme finely chopped, 8 juniper berries crushed, 1 pound steak venison fillet, and more.

Yes, Roast Venison With Celery Root And Potato Mash 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!