Venison Cutlet with Mash

Ingredients

• 400 g starchy potatoes
• 400 g parsnips
• Salt
• 20 g butter
• 200 ml milk
• nutmeg
• 2 carrots
• 1 tbsp Tomato Paste
• 250 ml red wine
• 500 ml venison stock
• 1 bay leaf
• 2 cloves of peppercorns
• 3 allspice berries
• 1 tsp peppercorns
• 40 g sauce Lebkuchen
• 1 tbsp lingonberries (jarred)
• 60 g black walnuts

Instructions

1. 1.

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

2. 2.

   Rinse the venison cutlet, pat dry, season with salt and pepper. Brown all over in a hot pan with oil. Peel and dice onions, celery, and carrots. Add to meat and cook until lightly browned. Stir in tomato paste and deglaze with wine. Add some stock, bay leaf, cloves, allspice, peppercorns, and Lebkuchen; braise in the oven for about 60-70 minutes until pink. Use a probe thermometer (60-65°C).

3. 3.

   Turn the roast occasionally and add more stock as needed.

4. 4.

   For the mash, peel potatoes and parsnips, cut into pieces, boil in salted water for about 20 minutes. Drain, press through a potato masher, and let steam off. Stir in butter and hot milk until creamy. Season with salt and nutmeg; keep warm.

5. 5.

   Remove the venison from the sauce and wrap in foil to rest. Strain the sauce and reduce if desired. Season with lingonberries, salt, and pepper. Slice the meat between the bones into pieces and serve over mash. Arrange sliced drained walnuts on top. Serve with sauce.

6. 6.

   Optionally garnish with cherries.