Pan-Roasted Venison with Creamy Baked Potato and Celeriac

Pan-Roasted Venison with Creamy Baked Potato and Celeriac
15 Ingredients
  • 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
  • Water
  • 1 wineglass of good-quality red wine, like Pinot Noir
Nutrition
1479
74% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

140% 91

Saturated

256% 51

Trans

- 1

Monounsaturated

- 30

Polyunsaturated

- 4

Carbs

19% 57

Carbs (net)

- 48

Fiber

35% 9

Sugars

- 6

Sugars, added

- 0

Protein

196% 98

Cholesterol

152% 456

Sodium

76% 1820

Calcium

56% 556

Magnesium

42% 176

Potassium

49% 2298

Iron

80% 14

Zinc

103% 11

Phosphorus

165% 1154

Vitamin A

85% 767

Vitamin C

62% 55

Thiamin (B1)

74% 1

Riboflavin (B2)

124% 2

Niacin (B3)

150% 24

Vitamin B6

213% 3

Folate equivalent (total)

22% 90

Folate (food)

- 90

Folic acid

- 0

Vitamin B12

261% 6

Vitamin D

364% 55

Vitamin E

35% 5

Vitamin K

27% 33

Sugar alcohols

- 0

Water

- 523
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