Pan-roasted Venison With Creamy Baked Potato & Celeriac

Ingredients

• 3 1/2 tablespoons butter melted, plus a couple of extra knobs
• 2 1/4 pounds potatoes peeled
• 1 celeriac small, peeled and halved
• sea salt
• ground black pepper freshly
• 2 1/8 cups double cream
• 1 clove garlic peeled and finely chopped
• 1/2 sage leaves a small bunch of fresh, picked and roughly chopped
• 1 cup grated Parmesan cheese freshly
• 10 juniper berries crushed with the side of a knife
• 3 sprigs rosemary leaves fresh, picked
• 2 1/4 pounds loin
• 1 fat
• olive oil
• 1 bulb garlic unpeeled and smashed, papery skin removed
• red wine a wineglass of good-quality, like Pinot Noir

Nutrition

• Calories : 1720 calories
• Carbohydrate : 55 grams
• Cholesterol : 445 milligrams
• Fat : 140 grams
• Fiber : 7 grams
• Protein : 62 grams
• SaturatedFat : 72 grams
• Sodium : 970 milligrams
• Sugar : 5 grams