Pan Roasted Venison w Creamy Baked Potato and Celeriac

From 'Jamie at Home' by Jamie Oliver

Ingredients

50g butter, melted plus extra
1kg potatoes, peeled and sliced
1 celeriac; peeled, halved and sliced
sea salt and fresh cracked black pepper
500ml thick cream
1 clove garlic, peeled and finely chopped
1/2 small bunch of fresh sage, roughly chopped
100g freshly grated Parmesan cheese
10 juniper berries, crushed and chopped
3 sprigs fresh rosemary, leaves picked and chopped
1kg venison loin in one piece, trimmed
olive oil
1 bulb of garlic, unpeeled and smashed, papery skin removed
a wineglass of good quality red wine, like Pinot Noir

Method

Preheat oven to 180° and butter a large baking dish. Place the sliced potato and celeriac in a pan, cover with water and bring to the boil. Simmer for five minutes, drain and steam for a minute or two. Place in the dish with the cream, chopped garlic, sage, half the Parmesan and salt and pepper. Sprinkle with the remaining Parmesan, cover with foil and cook in the oven for 35 - 40 minutes.

Rub the venison all over with olive oil then rub in the juniper berries, rosemary and salt and pepper. Heat an oven proof pan on a high heat and add some olive oil. Sear the venison for a couple of minutes on all sides, then add the garlic and a splash of water to cool the pan down and place in the oven - 8 minutes for medium.

Uncover the potato and celeriac and cook for another 10 - 15 minutes.

Rest the venison on a plate covered loosely with foil. Squash the garlic out of the skins and discard the skins. Place back on the heat and pour in the red wine and the butter, season and serve.