Nordic Forest Venison Medallions with Lingonberry-Juniper Gastrique, Silken Almond Potato Purée, and Caramelized Root Vegetables

Prepare the Root Vegetables: Preheat oven to 200°C (390°F). In a large bowl, toss the chopped parsnips, carrots, and celeriac with 2 tablespoons of olive oil, maple syrup, rosemary sprigs, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized, turning halfway through. Keep warm.

Prepare the Almond Potato Purée: Place the peeled and chopped almond potatoes in a pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain thoroughly. Return the potatoes to the pot over low heat for 1-2 minutes to evaporate any remaining moisture. Pass the hot potatoes through a potato ricer or mash thoroughly. Gradually whisk in the warm milk and 60g softened butter until the purée is smooth and silken. Season with salt and white pepper to taste. Keep warm.

Prepare the Lingonberry-Juniper Gastrique: In a small saucepan, combine lingonberries, red wine vinegar, sugar, water, and 1/2 teaspoon crushed juniper berries. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly to a syrupy consistency. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the smooth gastrique to the clean saucepan, add a pinch of salt, and keep warm over very low heat.

Prepare the Venison: Pat the venison medallions dry with paper towels. Season generously with salt, freshly ground black pepper, and 1 teaspoon crushed juniper berries. Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the venison medallions in the hot skillet. Sear for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness.

Finish the Venison: Add 1 tablespoon of butter and thyme sprigs to the skillet with the venison. Baste the venison with the foaming butter for the last minute of cooking. Remove venison from the skillet and let it rest on a cutting board, loosely tented with foil, for 5-7 minutes. This allows the juices to redistribute.

Assemble and Serve: Slice the rested venison medallions into thicker pieces if desired. Divide the silken almond potato purée among four plates. Arrange the caramelized root vegetables alongside. Place the venison medallions elegantly on the plate. Drizzle generously with the warm lingonberry-juniper gastrique. Garnish with a fresh sprig of thyme or a few fresh lingonberries, if available. Serve immediately.