Pan-roasted Venison with Creamy Baked Potato & Celeriac

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 50 g butter, melted, plus a couple of extra knobs
• 1 kg potatoes, peeled
• 1 small celeriac, peeled and halved
• sea salt
• freshly ground black pepper
• 500 ml double cream
• 1 clove of garlic, peeled and finely chopped
• ½ a small bunch of fresh sage,, leaves picked and roughly chopped
• 100 g freshly grated Parmesan cheese
• 10 juniper berries, crushed with the side of a knife
• 3 sprigs of fresh rosemary, leaves picked
• 1 kg venison loin in one fat piece, trimmed
• olive oil
• 1 bulb of garlic, unpeeled and smashed, papery skin removed
• a wineglass of good-quality red wine, like Pinot Noir

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →