3 cups (720 millilitres) potatoes, peeled and cubed
2 1/2 cups (600 millilitres) turnips, peeled and cubed
1 cup (240 millilitres) carrot, peeled and cubed
1 onion, diced
2 tablespoons (30 millilitres) butter
1 teaspoon (5 millilitres) salt, halved
1/4 teaspoon (1.25 millilitres) white pepper
Trim and clean the venison. Set aside trimmings for Whiskey Jus.
Cut the venison into five even 170 gram portions. In a mixing bowl, combine carrot, onion, blackberries, peppercorn, juniper berries, salt, and Merlot wine. Place the mixture into a sealable container then add the venison portions to the liquid and refrigerate for 24 hours.
Drain the liquid and allow the venison portions to air dry. Heat vegetable oil in a pan on high heat. Sear the venison portions on each side until brown.
Preheat oven to 375F (190C). Place the venison portions in an oven-safe skillet. Place in oven for approximately 12 minutes. Remove the venison from the skillet and set aside to rest.
Place the skillet on the stove-top. Add vinegar, whisky, and reserved stock. Bring the liquid to a simmer and reduce. Add butter, season with salt and pepper.
Preheat oven to 400F (305C). Roast the bones, carrot, onion, and celery for 15 minutes or until dark brown. Place the roasted items in a large pot. Add stock, garlic, trimmings, thyme, white pepper, and bay leaf. Bring to a boil and then simmer for four hours to extract marrow from the beef bones.
Strain and reserve.
Place carrots, potatoes and turnip in a large pot. Cover the vegetables with water and season with salt. Bring the pot to a boil and cook until vegetables are soft.
Drain and mash roughly. Add butter and season with salt and pepper.
Reserve, keeping warm.
Plate the venison with the Clapshot and top with Whiskey Jus. Garnish with chives.