Venison & Juniper Casserole with Celeriac Mash

Ingredients

• 700 g diced venison shoulder
• 250 ml red wine
• 400 ml beef stock
• 1 tsp juniper berries, lightly crushed
• 700 g celeriac, peeled and diced
• 300 g floury potatoes, peeled and diced
• 150 g smoked bacon lardons
• 8 shallots, peeled and halved
• 2 tbsp olive oil
• 2 fresh bay leaves

Method

1. 1

   Preheat the oven to 160°C/fan 140°C. Brown the venison in batches in the olive oil in a heavy casserole. Set aside.

2. 2

   Fry the lardons and shallots in the same pan for 3 minutes. Add the juniper berries and bay leaves, then pour in the wine and bubble for 2 minutes.

3. 3

   Pour in the stock, return the venison, stir well and season. Cover and braise in the oven for 1 hour 45 minutes until tender.

4. 4

   Meanwhile, boil the celeriac and potatoes together until soft. Drain well and mash until smooth. Season with salt and a drizzle of olive oil.

5. 5

   Remove the bay leaves from the casserole, taste and adjust seasoning. Serve the venison casserole over the celeriac mash.