Baked Venison Rump Roast with Mashed Celeriac and Red Wine Braised Shallots



  • 1 teaspoon juniper berries (crushed)
  • 4 sprigs rosemary needles (fresh, chopped)
  • 1 Orange (zested)
  • 1 lemon (zested)
  • 1 teaspoon black peppercorns
  • 2 teaspoons allspice
  • 2 tablespoons sea salt
  • 7 tablespoons sugar
  • 3 pounds rump roast (boneless venison)
  • 4 tablespoons canola oil
  • 1 bouquet garni
  • 2 onions (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 3 cups red wine
  • 2 cups beef stock
  • 1/2 pound shallots (trimmed, halved)
  • 1 tablespoon balsamic vinegar
  • 2 1/4 pounds baking potatoes (peeled, chopped)
  • 2 1/4 pounds celeriac (peeled, chopped)
  • 2 1/4 pounds carrots (trimmed, thinly sliced)
  • 1/2 cup heavy cream
  • 3 1/2 tablespoons butter (plus extra to serve)
  • 2 tablespoons honey
  • 1 pinch grated nutmeg
  • 1 tablespoon cornstarch (mixed with a little water until smooth)
  • 3 tablespoons fresh parsley leaves (finely chopped)


  1. Combine juniper, rosemary, orange zest, lemon zest, allspice, peppercorns, salt and 4 tbsp sugar. Rub over venison then cover and chill overnight.
  2. Preheat oven to 300°F. Roll up meat and secure using butcher's twine. Heat 2 tbsp oil in a roasting pan over high heat. Sear venison for 5-6 mins. Remove from pan and set aside. Add bouquet garni, onion and garlic. Sauté for 3-4 mins. Add tomato paste, 2 cups red wine and beef stock. Return venison to pan, cover with foil and bake for 1 hour 45 mins, until tender.
  3. Meanwhile, heat 1 tbsp oil in a saucepan. Sauté shallots for 2-3 mins. Add 2 tbsp sugar and cook for 1-2 mins, until caramelized. Add remaining wine and 1 tbsp balsamic vinegar. Simmer for 20-30 mins.
  4. Cook potatoes and celeriac in boiling, salted water for 15-20 mins, until tender. Blanch carrots in a separate pot of boiling, salted water for 3-4 mins then drain and rinse under cold water until cool.
  5. Remove venison from roasting pan and wrap in foil to keep warm. Strain pan juices into a clean saucepan. Add cooking liquid from shallots and simmer for 5-10 mins.
  6. Drain potatoes and celeriac and mash with heavy cream and butter until smooth. Season and keep warm.
  7. Heat remaining oil in a saucepan. Sauté carrots for 2-3 mins. Add honey and nutmeg and season. Add shallots and cook for 3-4 mins. Add cornstarch slurry and simmer for 1-2 mins, until thickened.
  8. Slice venison then distribute between serving plates. Serve with mashed celeriac and vegetables on the side. Garnish with parsley and drizzle with gravy. Serve.
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