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

Ingredients

• 2-3 lbs. boneless venison roast (from leg), cleaned and trimmed (reserve trimmings)
• Salt and 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