Venison Rack Roast with Potato Gratin and Cherry Sauce

Ingredients

• 800 g firm-frying potatoes
• 1 EL Butter
• 350 ml whipping cream
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 40 g shredded cheese (e.g., Gruyère)
• 700 g venison cutlets (trimmed and cleaned)
• Salt
• Pepper (freshly ground)
• 2 EL sunflower oil
• 250 ml red wine
• 100 ml cherry juice
• 1 TL cornstarch
• 250 g cherry juice
• Lemon juice
• ground allspice

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   For the gratin, peel, wash, and dry the potatoes. Slice thinly or shave and layer evenly in a greased baking dish (about 20 cm diameter). Peel and finely chop the garlic, grate it with a little salt. Bring to a boil with the cream and season with salt, pepper, and nutmeg. Pour over the potatoes so they are just covered. Sprinkle with cheese and bake for about 20 minutes. Then reduce the temperature to 140°C.

3. 3.

   Wash the venison rack, pat dry, and season with salt and pepper. Sear in hot oil on all sides. Roast on a rack (with a fat pan underneath) with the gratin for 20-25 minutes until cooked through. Deglaze the drippings with red wine. Add cherry juice and let reduce slightly. Stir cornstarch with 1 EL cold water and add to the sauce to thicken. Wash, pit, and add cherries to the sauce and simmer a bit more. Finish with lemon juice and allspice.

4. 4.

   Remove the meat and gratin from the oven. Let the meat rest briefly, slice, and plate with the gratin. Spoon some sauce over each serving and garnish with thyme. Serve remaining sauce on the side.