Venison Roast with Autumn Vegetables | RICARDO

Ingredients

• 1 celery root, peeled and cut into 1/2-inch (1-cm) thick wedges
• 1 turnip, peeled and cut into 1/2-inch (1-cm) thick wedges
• 1 fennel bulb, trimmed and cut into 6 wedges
• 1 large sweet onion, peeled and cut into 8 wedges
• 1 sweet potato, peeled and cut into 1/2-inch (1-cm) thick wedges
• 1/4 cup (60 ml) balsamic vinegar
• 1/4 cup (60 ml) olive oil
• 1 boneless venison roast, about 3 lbs (1.4 kg), tied
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) whole-grain mustard
• 2 teaspoons (10 ml) cracked black pepper
• 4 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups (375 ml) red wine
• 1 1/2 cups (375 ml) chicken broth
• 1 teaspoon (5 ml) chopped fresh thyme
• 2 tablespoons (30 ml) cold butter, cubed
• Salt and pepper