Directions For the Juniper Berry Garnish
Combine all the ingredients in a pan and simmer about 20 minutes until almost dry. Remove from pan and cool. Place in oven on low temperature and dry for 45-50 minutes. Chop with knife to fine consistency.
Directions For the Celeriac Vinaigrette
Place the celery root and vegetable stock in a thick-bottom saucepan and bring to a simmer. Cook the celery root until tender and liquid is reduced by 1/2. Remove the celery root from liquid and place in a blender. Add a small amount of cooking liquid, and begin to blend.
Add vinegar and mustard and at high speed, emulsify the oils. Adjust the seasoning to taste.
Directions For the Venison
Have your butcher thinly slice the venison, and place one single layer on a large plate. Season the venison with salt and pepper, then brush the venison with vinaigrette.
Garnish with apple, parsley root, fried potatoes, juniper berries, and curly parsley. Serve immediately