1. THE MARINADE. 2. Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine. 3. Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides. 4. THE REST. 5. Preheat oven to 375°F (between 180 and 200°C). 6. Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt. 7. Reserve the marinade. 8. Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat. 9. When cooked, set meat on a rack above a bowl to catch juices. 10. Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon. 11. Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid. 12. Strain into a small saucepan, pressing to extract all liquid. 13. Incorporate collected meat juices, reboil and resalt. 14. Spoon onto plates, topping with thick slices of venison. ---------------------------------------------------------------------------
Nutrition
Ingredients
