Venison Roast with Autumn Vegetables

Ingredients

• • 1 celery root, peeled and cut into 1/2-inch (1-cm) thick wedges
  • 1 turnip, peeled and cut into 1/2-inch (1-cm) thick wedges
  • 1 fennel bulb, trimmed and cut into 6 wedges
  • 1 large sweet onion, peeled and cut into 8 wedges
  • 1 sweet potato, peeled and cut into 1/2-inch (1-cm) thick wedges
  • 1/4 cup (60 ml) balsamic vinegar
  • 1/4 cup (60 ml) olive oil
  • 1 boneless venison roast, about 3 lbs (1.4 kg), tied
  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) whole-grain mustard
  • 2 teaspoons (10 ml) cracked black pepper
  • 4 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups (375 ml) red wine
  • 1 1/2 cups (375 ml) chicken broth
  • 1 teaspoon (5 ml) chopped fresh thyme
  • 2 tablespoons (30 ml) cold butter, cubed
  • Salt and pepper