Bart's Recipes
Finely chop the onion and garlic clove. Peel the carrot and cut it into small pieces. Pat the venison stew meat dry and season with pepper. Peel the half celeriac and cut it into equal pieces in advance.
Melt the ghee in a braising pan over medium-high heat and sear the venison stew meat on all sides until brown. Add the onion, garlic and carrot and cook for a few minutes. Deglaze with the red wine. Add the juniper berry, bay leaf and sprig of rosemary. Turn the heat to low, cover the pan and let the meat braise gently for ninety minutes.
About twenty minutes before the braising time is up, bring a pan of water to a boil. Cook the celeriac pieces for about fifteen minutes until tender. Drain, but reserve a small splash of the cooking liquid. Puree the celeriac with the reserved liquid until smooth.
Remove the bay leaf, juniper berry and rosemary sprig from the pan. Divide the celeriac puree among the plates and spoon the warm venison stew directly on top.
