Slow-Braised Venison Haunch with Port & Juniper Berry Reduction on Celeriac Purée

Ingredients

For the Slow-Braised Venison Haunch:

• 1.2 - 1.5 kg venison haunch, boneless (or shoulder/leg roast)

• 2 tbsp olive oil

• 1 large onion, roughly chopped

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 4 cloves garlic, smashed

• 1 tbsp juniper berries, lightly crushed

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 200 ml good quality Port wine (Ruby or Vintage)

• 500 ml good quality gluten-free beef stock

• 2 tbsp tomato paste

• Salt and freshly ground black pepper to taste

For the Celeriac Purée:

• 1 large celeriac (approx. 800g - 1kg), peeled and diced into 2cm cubes

• 150 ml whole milk

• 50g unsalted butter

• 1 tbsp Dijon mustard (ensure gluten-free)

• Salt and white pepper to taste

For Garnish:

• Fresh parsley, finely chopped

Instructions

Part 1: Prepare the Venison

1. Preheat your oven to 150°C (300°F / Gas Mark 2).

2. Pat the venison haunch dry thoroughly with paper towels. Season generously all over with salt and black pepper.

3. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the venison on all sides until deeply browned, about 3-4 minutes per side. Remove the venison from the pot and set aside.

4. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and lightly browned, scraping up any browned bits from the bottom of the pot.

5. Add the smashed garlic, crushed juniper berries, thyme, rosemary, and bay leaves. Sauté for another minute until fragrant.

6. Stir in the tomato paste and cook for 2 minutes, stirring constantly.

7. Pour in the Port wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce by about half, which should take 5-7 minutes.

8. Add the beef stock and bring to a simmer.

9. Return the seared venison haunch to the pot, ensuring it's mostly submerged in the liquid. If not, add a little more stock or water.

10. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3.5 to 4.5 hours, or until the venison is incredibly tender and can be easily shredded with a fork. Flip the venison halfway through the braising time.

11. Once cooked, carefully remove the venison from the pot and place it on a cutting board. Cover loosely with foil and let it rest for at least 15-20 minutes.

Part 2: Make the Port & Juniper Berry Reduction

1. While the venison rests, strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.

2. Skim any excess fat from the surface of the strained liquid.

3. Bring the liquid to a vigorous simmer over medium-high heat. Reduce the sauce until it thickens to a glossy, syrupy consistency that coats the back of a spoon. This will take 15-25 minutes, depending on the heat and initial volume. Taste and adjust seasoning with salt and pepper if needed.

Part 3: Prepare the Celeriac Purée

1. While the venison braises, place the diced celeriac in a large saucepan. Cover with cold salted water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the celeriac is very tender when pierced with a fork.

2. Drain the celeriac thoroughly. Return it to the hot pan over low heat for a minute or two to evaporate any remaining moisture.

3. Add the milk, butter, and Dijon mustard to the celeriac. Mash with a potato masher or process in a food processor until smooth and creamy.

4. Season with salt and white pepper to taste. Keep warm until serving.

Serving Suggestions

To serve, slice or gently pull apart the tender venison. Spoon a generous dollop of the creamy celeriac purée onto each plate. Arrange the venison on top or alongside the purée. Drizzle generously with the rich Port & juniper berry reduction. Garnish with freshly chopped parsley. This dish is hearty enough on its own but can be complemented with some steamed green beans or roasted root vegetables.

Pairing Tips

• Wine: A full-bodied Claret (Bordeaux blend) is an exquisite choice, with its dark fruit, earthy notes, and firm tannins providing a perfect counterpoint to the venison's richness.

• Whisky: A complex, slightly smoky Highland Malt Whisky, such as an Oban 14 Year Old or a Dalmore 12 Year Old, will beautifully complement the gamey notes of the venison and the depth of the reduction.

• Beer: For a beer pairing, consider a rich Belgian Dark Strong Ale, a strong Scotch Ale, or a robust English Barleywine. Their malty sweetness and often dried fruit notes will harmonise with the port reduction and game meat.