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

• 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 300u0b0F. 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.

berries, rosemary, orange, lemon, black peppercorns, allspice, salt, sugar, boneless venison rump roast, canola oil, bouquet garni, onions, garlic, tomato, red wine, beef stock, shallots, balsamic vinegar, baking potatoes, celeriac, carrots, heavy cream, butter, honey, nutmeg, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30042 (may not work)