Roasted Deer Leg with Vegetables and Small Pumpkin Gratin

Ingredients

• 250 g celeriac
• 4 Carrots
• 6 shallots
• 1 deer leg (boneless, about 1.5 kg)
• 4 juniper berries
• 0.5 tsp Peppercorns
• 0.5 tsp allspice
• Sea salt
• 2 sprigs Rosemary
• 200 ml red wine
• 250 ml game stock

Instructions

1. 1.

   Preheat the oven to 140°C with fan and top heat.

2. 2.

   Peel the celeriac, carrots, and shallots. Dice the celeriac, cut the carrots into diagonal pieces about 3-4 cm long, and slice the shallots into half-moons.

3. 3.

   Rinse the leg, pat dry, and remove skin and sinews. Tie with kitchen twine. Crush juniper berries in a mortar with peppercorns, allspice, and sea salt, then rub onto the leg. Brown the leg in hot olive oil in a roasting pan from all sides. Add the vegetables, sauté briefly, deglaze with red wine and half the game stock. Place rosemary sprigs on top and roast for about 1.5 hours, turning the meat occasionally and adding more stock as needed.

4. 4.

   Taste at the end and serve the deer leg with the vegetables.