Venison Roast

Ingredients

• 400 g young venison loin (trimmed)
• 1 kg venison shank
• Salt
• Pepper
• 6 shallots
• 4 tbsp oil
• 6 juniper berries
• 4 sprigs thyme
• 2 Bay leaves
• 250 ml red wine
• 400 ml game stock (from a jar)
• 250 g mixed mushrooms
• 2 leek stalks
• 150 g fresh spinach
• 150 ml vegetable broth (ready-made)
• 50 g butter
• Salt
• ground pepper
• 100 g steamed lingonberries (for garnish)

Instructions

1. 1.

   Rub the venison loin and shank generously with salt and pepper. Peel and quarter the shallots. Heat 3 tbsp oil in a roasting pan. Sear the shank and loin all around. Remove the loin and set aside. Add the shallots, juniper berries, and herbs to the pan fat and lightly brown them. Deglaze with red wine and game stock. Cover and simmer for about 90 minutes. After 60-70 minutes, add the loin back to the shank and continue cooking.

2. 2.

   Meanwhile clean and trim the mushrooms. Heat the remaining oil and sauté the mushrooms for 5 minutes. Season with salt and pepper. Keep warm.

3. 3.

   For the sauce, clean the leek and set aside a few tender leaves for garnish. Chop the remaining dark green leek finely. Wash the spinach. Warm the vegetable broth. Cook the leek and spinach in the broth for 15 minutes until soft, then puree finely, optionally passing through a fine sieve. Fold in small pieces of butter with a whisk to thicken. Season with salt and pepper and keep warm.

4. 4.

   Let the meat rest covered with foil for 10 minutes. Strain the roasting liquid through a sieve and reduce it over high heat until about half its volume remains. Stir in the mushrooms, season with salt and pepper. Blanch the garnish leeks in salted water for 1 minute if desired.

5. 5.

   Slice the roast and serve with the mushroom and spinach-leek sauce, garnished with lingonberries and leek leaves.