50gmgoats buttermelted, plus a couple of extra knobs
1small celeriacpeeled and halved
Himalayan Crystal Salt
Freshly ground black pepper
1clovegarlicpeeled and finely chopped
1/2small bunchfresh sage leaves picked and roughly chopped
100gmfreshly grated hard Goat's cheese
10juniper berriescrushed with the side of a knife
3sprigsfresh rosemaryleaves picked
1kgvenison loinin one piece, trimmed
virgin coconut oil
1bulbgarlicunpeeled and smashed, papery skin removed
1wineglassgood-quality red wine
Preheat your oven to 180ºC/350ºF/gas 4 and oil a large, shallow baking dish. Slice the potatoes and celeriac into discs just under 0.5 cm thick.
Place the slices into a large pan, cover with cold water, season with salt and bring to the boil.
Simmer for 5 minutes, then drain in a colander and allow the veg to steam dry for a minute or so. Put back into the pan with the coconut cream, chopped garlic, sage, half the cheese and a good pinch of salt and pepper. Mix together, then tip into the oiled baking dish and spread out evenly.
Pour any mixture left in the pan over the top. Cover tightly with tinfoil and cook in the preheated oven for 35 to 40 minutes until golden brown.
Chop your juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings.
Heat an ovenproof frying pan over a high heat and add a half table spoon of coconut oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavoring from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking about 8 minutes will give you medium venison.
When the sweet potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining cheese.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the coconut creme. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning.
Carve the venison into 1 cm thick slices. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.