Christmas Venison haunch roast with red wine sauce

Serves 4

Ingredients:

1x Ethical Butcher Venison haunch roast with bacon

For the sauce:

200ml Red wine - Ideally Shiraz or Southern Rhone style

2 teaspoons mixed pepper - whole red white & black

2-3 Tablespoons of blackcurrant or Redcurrant jam

2 fresh bayleaves or a sprig of thyme (or both!)

2 Allspice berries, whole

1 Splash of Madeira wine (optional)

1 punnet of redcurrants

For the vegetables:

1.5kg celeriac, peeled, cut into 2cm cubes (about 1.2kg)

1kg large bunch of small organic heritage carrots, ideally with tops, mixed colours if possible

3 cups (750ml) whole organic milk

300ml thickened cream

100g shallots, coarsely chopped

40g butter

1 1/2 tsp fine sea salt

Splash of olive oil

Pinch of ground cumin or parsley as preferred for the carrots

Method:

To make the celeriac cream:
In a large, heavy-based saucepan, combine the celeriac, milk, cream, shallots, butter and salt and bring to a gentle simmer over medium heat.

Reduce heat to low and simmer very gently, uncovered, stirring occasionally, for 35 mins or until the celeriac is tender enough to mash with a spoon.

Working in batches and using a slotted spoon, transfer the celeriac and shallots to a blender (preferably a high-powered one) and blend until smooth, adding enough of the cooking liquid to form a very thick, creamy and completely smooth puree. Transfer to a serving bowl.

To make the roast carrots:

If the carrots are small leave a stump of the tops attached but wash thoroughly to remove any soil.

Toss in a little olive oil and some salt, pepper and a teaspoon of ground cumin. Spread evenly on a baking sheet and cook at 180c fan for 30m minutes, add a sprinkle of dried parsley to serve.

To cook the venison:

This can share the oven with the carrots and rest while they finish cooking. In a fan oven cook the venison on a higher shelf.

To cook this roast, sear in a hot pan turning frequently until starting to caramelise all over then put in a hot oven at 220c for another 20 minutes to be cooked rare, a little longer for medium rare or medium as preferred.

Rest before carving.

To make the sauce:

To a non stick saucepan add the 200ml of red wine, 2 generous tablespoons of black or red currant jam, the mixed peppercorns, allspice berries, bay leaves and thyme as well as a cup of fresh redcurrants picked clean from the stems.

Heat on a high heat until boiling and reduce to thicken. Taste and adjust, the sauce should be sweet, tangy rich and with a little heat from the spice. Add more jam if you prefer, if the sauce is too sweet simply add more fresh red currants and cook down

If you have it in a splash of Madeira wine adds a luxurious richness to this sauce

Keep on a low heat once desired consistency is reached.

To plate:

Carve the rested venison and serve on top of the celeriac cream, scatter some roasted carrots and spoon the sauce over top, garnish with some of the extra fresh redcurrants on the stalk and enjoy with the remaining red wine.