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Pan-Roasted Venison with Creamy Baked Potato and Celeriac Recipe

Pan-Roasted Venison with Creamy Baked Potato and Celeriac

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on December 27, 2012

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    I LOVED it! I wanted to expand a bit from the usual chili and stews and this was just PERFECT! I even used gin instead of juniper berries (making the consistency more of a marinade rather than a rub and omitted the celeriac as I didn't have either of those on hand. I rinsed the meat thoroughly reducing the "game" taste. My children said it tasted like steak.

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  • on December 22, 2010

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    All I can say is, WOW. This was and awsome recipe. I have tried it with fresh venison, elk and beef tenderloin. It was so good I keep cooking it.
    The potatos were perfect for this kind of dish, I have recomended this to everyone I know.
    Thanks Jamie

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  • on January 18, 2009

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    The venison roast was very moist and flavorful. This recipe is quick and easy and a crowd pleaser.

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  • on December 21, 2008

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    I have just made this with a roast of Elk. It was fantastic. My beef and chicken-favoring wife even thought it was great. The rosemary and juniper berries made a most excellent crust. They compliment, but does not overpower the lovely natural taste of your meat, beef, venison, elk, bison, or any red meat.

    Juniper berries are often found on common shrubs and trees outside buildings, restaurants, etc. They are those powder-white looking berries. When you rinse them, they are bluish under the white.

    Merry Christmas

    Ian

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  • on November 30, 2008

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    Would it be appropriate for front quarter venison? Our kind neighbor shared with us and we are eager to turn it into some tasty things!

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  • on March 08, 2008

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    this is a lovely way to feature the beatiful venison!!!

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