Venison Recipe!

Gotta try this!

Rack Em Up

Pan-Roasted Venison with Creamy Baked Potato and Celeriac

4 tablespoons butter, melted, plus a couple extra knobs, divided
2 pounds potatoes, peeled
1 small celeriac, peeled and halved
Sea salt and freshly ground black pepper
1 pint heavy cream
1 clove garlic, peeled and finely chopped
1/2 a small bunch fresh sage, leaves picked and roughly chopped
4 ounces freshly grated Parmesan, divided
10 juniper berries, crushed with the side of a knife
3 sprigs fresh rosemary, leaves picked and chopped
2.2 pounds venison loin in 1 large piece, trimmed
Olive oil
1 bulb garlic, unpeeled
1 wineglass of good-quality red wine, like Pinot Noir

Preheat the oven to 350 degrees F and butter a large, shallow baking dish.
Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring…

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