Venison Rack Roast with Apples

Ingredients

• 2 carrots
• 0.25 knollensellerie
• 0.5 stalk leeks
• 1 onion
• 2 Garlic cloves
• 1 venison cutlet (ready-made, about 2 kg)
• Salt
• Pepper (freshly ground)
• 30 g clarified butter
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 350 ml game stock
• 2 Bay leaves
• 1 tbsp juniper berries
• 2 allspice berries
• 1 sprig rosemary
• 2 stems thyme
• 1 sprig sage
• 250 ml dry white wine
• 1 cinnamon stick
• 2 cloves
• 1 star anise
• 1 tsp lemon zest
• 2 ripe apples (Boskop)
• 1 tbsp flour
• 1 tbsp butter
• 2 sprigs rosemary (for garnish)
• 2 tbsp lingonberry jam

Instructions

1. 1.

   Cut the vegetables into large pieces. Wash, pat dry, trim, and rub the venison rack generously with salt and pepper. In a roasting pan, sear all sides in melted clarified butter until browned. Add the vegetables and tomato paste, sauté briefly, then deglaze with red wine. Pour in game stock, add spices and herbs, cover, and cook over medium heat for 45-55 minutes.

2. 2.

   Bring white wine to a boil with spices. Peel, halve, and core the apples; simmer them in the broth for 5-8 minutes. Remove and cool. Take the cooked venison from the broth, keep warm, and strain the roast stock through a fine sieve into a new pot. Bring to a boil again, season, and thicken with a roux made of equal parts flour and butter if needed.

3. 3.

   Slice the venison diagonally across the bone and arrange on a platter with fresh rosemary. Place apple halves beside, fill with lingonberry jam, and serve. Offer the sauce separately. Optionally accompany with potato balls.