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
1127
56% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

130% 85

Saturated

243% 49

Trans

- 1

Monounsaturated

- 27

Polyunsaturated

- 4

Carbs

19% 57

Carbs (net)

- 48

Fiber

34% 9

Sugars

- 6

Sugars, added

- 0

Protein

58% 29

Cholesterol

84% 252

Sodium

56% 1337

Calcium

55% 547

Magnesium

24% 100

Potassium

29% 1349

Iron

28% 5

Zinc

20% 2

Phosphorus

68% 474

Vitamin A

85% 767

Vitamin C

62% 55

Thiamin (B1)

30% 0

Riboflavin (B2)

41% 1

Niacin (B3)

37% 6

Vitamin B6

77% 1

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

9% 1

Vitamin E

22% 3

Vitamin K

25% 30
Comments
 
×