Jamie Oliver's Roast Venison with Creamy Baked Potatoes and Celeriac

Ingredients:

• 1 piece (1 kg) venison tenderloin, sliced
• 900 g of peeled potatoes
• 1 small celery root, peeled and cut in half
• 4 tbsp (60 g) butter, melted
• 500 ml heavy cream
• 1 clove garlic, peeled and finely chopped
• 1/2 small bunch sage, leaves coarsely chopped
• 120 gr. grated parmesan
• 10 juniper berries, crushed
• 3 sprigs rosemary, leaves chopped
• 1 head of garlic, unpeeled
• 1 glass of red wine, such as Pinot Noir

Preparation:

1. Preheat oven to 180°C and grease a baking dish with butter.
2. Slice the potatoes and celery root into 2-cm-thick slices. Place the slices in a large saucepan, cover with cold water, season with salt and pepper, and bring to a boil. Boil for 5 minutes, then drain in a colander and let the vegetables dry in their own heat for 1 minute.
3. Return the vegetables to the pan and add the cream, chopped garlic, sage, half the Parmesan, and season with salt and pepper. Mix together, then pour into the baking dish and spread evenly. Pour the remaining mixture over the top. Top with the remaining Parmesan, cover tightly with aluminum foil, and bake in the preheated oven for 35-40 minutes until golden brown.
4. On a cutting board, combine the juniper berries and rosemary with a pinch of salt and pepper. Rub the venison on all sides with olive oil, then roll it over the board with the spices, pressing gently. Heat an ovenproof skillet over high heat and drizzle with a little olive oil.
5. Brown the venison on all sides for a few minutes, then remove from the heat. Add a lightly crushed garlic clove and the remaining spices from the cutting board. Mix everything together, add a little water to cool, and place in the oven. Roast the venison for as long as you like—about 8 minutes will give you medium-rare.
6. When the potatoes are cooked, remove them from the oven, remove the foil, and garnish with the remaining Parmesan cheese. Return the dish to the oven and bake for another 10-15 minutes.
7. Remove the venison from the oven and place it on a platter, loosely covered with foil. Drain any excess fat from the pan. Crush the garlic with a fork and discard the skins. Combine the garlic and herbs in the pan and return to the heat.
8. Pour in the red wine, simmer until the mixture reduces by half, then add the butter. Stir with a wooden spoon, scraping up any browned bits of meat from the bottom. Once the sauce has set, remove the pan from the heat, adjust the flavor, and stir.
   
   Cut the venison into slices of your desired thickness. Pour the juices back into the pan, then strain the sauce through a sieve over the meat and serve with baked potatoes and celery root.