Venison Bourguignon with Chestnuts and Celeriac Purée

Dice the venison, then season with salt and pepper. Heat the oil in a heavy-bottomed pot and brown the meat cubes in batches over high heat until golden brown, then set them aside in a bowl.

In the same pot, add the peeled pearl onions and quartered portobello mushrooms. Sauté for 3–4 minutes until slightly browned.

Return the meat to the pot, add the gently crushed juniper berries, and pour in the dry red wine and beef stock. Bring to a boil, then cover and simmer over low heat for about 1.5–2 hours until the game meat is tender and the sauce thickens.