Renwood Winery Venison Carpaccio Celeriac Vinaigrette, Apple Julienne, and Juniper Berries

Ingredients For the  Juniper Berry Garnish
1 pint dry juniper berries
1/4 cup brandy
1 cup apple cider
1 cup water

Ingredients For the Celeriac Vinaigrette
Yield: 1 1/4 cup
1 pound celery root, peeled and diced 1/4”
3 cups vegetable stock
6 ounces cider vinegar
2 ounces Dijon mustard
9 ounces extra virgin olive oil
9 ounces vegetable oil
salt and white pepper

Ingredients For the Venison
2 ounces fresh venison carpaccio
1 ounce celeriac vinaigrette
2 ounces Granny Smith apples, julienned
2 ounces parsley root, brunoise [3/4" dice] and sweated [cooked over low heat in a small amount of butter]
1 ounce curly parsley, fired crispy [briefly sautée in oil and drain]
1/2 teaspoon juniper berries, powdered
1 ounce potatoes, brunoise [3/4" dice], crisped [briefly sautée in oil and drain]
1 teaspoon salt
1/2 teaspoon white pepper

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