How To Make Roasted Venison with Smashed Root Vegetables & Bourbon Glaze - Best Recipe | Charleston

Name: How To Make Roasted Venison with Smashed Root Vegetables & Bourbon Glaze - Best Recipe | Charleston
Ingredients: 2-3 lbs. boneless venison roast (from leg), cleaned and trimmed (reserve trimmings); Salt; freshly ground black pepper; 2 sprigs rosemary; 6-8 juniper berries, crushed; 1 cup gin; 4 garlic cloves, crushed; 1 cup Port; 4 Tbs. olive oil; 1 carrot, chopped; 2 celery ribs, chopped; 1 onion, chopped; 2 Tbs. tomato paste; 3 cups beef broth or stock; 1/2 cup Bourbon; 2 rutabagas, peeled and diced; 2 white turnips, peeled and diced; 1 celery root (about two pounds), peeled and diced; 2 large parsnips, peeled and diced; 1 carrot, peeled and diced; 2 garlic cloves; 5 cups half-and-half; 1 bay leaf

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Ingredients

2-3 lbs. boneless venison roast (from leg), cleaned and trimmed (reserve trimmings)
Salt
freshly ground black pepper
2 sprigs rosemary
6-8 juniper berries, crushed
1 cup gin
4 garlic cloves, crushed
1 cup Port
4 Tbs. olive oil
1 carrot, chopped
2 celery ribs, chopped
1 onion, chopped
2 Tbs. tomato paste
3 cups beef broth or stock
1/2 cup Bourbon
2 rutabagas, peeled and diced
2 white turnips, peeled and diced
1 celery root (about two pounds), peeled and diced
2 large parsnips, peeled and diced
1 carrot, peeled and diced
2 garlic cloves
5 cups half-and-half
1 bay leaf