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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE MARINADE. | 2. Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine. | 3. Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides. | 4. THE REST. | 5. Preheat oven to 375°F (between 180 and 200°C). | 6. Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt. | 7. Reserve the marinade. | 8. Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat. | 9. When cooked, set meat on a rack above a bowl to catch juices. | 10. Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon. | 11. Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid. | 12. Strain into a small saucepan, pressing to extract all liquid. | 13. Incorporate collected meat juices, reboil and resalt. | 14. Spoon onto plates, topping with thick slices of venison. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
juniper berry	1	tablespoon		1613.8703	0.0	359.0408	9.0667
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
black peppercorn	2	teaspoons		1613.8703	0.0	359.0408	9.0667
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
bay leaf	4			-	-	-	-
red wine	1	cup		-	-	-	-
rack venison	4	lb		1613.8703	0.0	359.0408	9.0667
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
carrot	1/2		diced	26.24	6.1312	0.5952	0.1536
garlic	1		peeled	4.47	0.9918	0.1908	0.015
onion	2		diced	128.0	29.888	3.52	0.32
celery root	1	piece	diced	1613.8703	0.0	359.0408	9.0667
salt	2	teaspoons		-	-	-	-
beef stock chicken	2	cups		1613.8703	0.0	359.0408	9.0667
parsley	1/2	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.