Roast Venison With Celery Root And Potato Mash

• 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 400u0b0F. 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.

rosemary, thyme, fillet, potatoes, celery root, carrot, onion, apples, butter, brussels sprouts, milk, nutmeg freshly, cranberry sauce, cornstarch, chicken stock, red wine, parsley sprigs

Taken from www.yummly.com/recipe/Roast-Venison-with-Celery-Root-and-Potato-Mash-1412456 (may not work)