Venison Roast

Ingredients

• 2.5 kg venison shank ready to cook (1 venison shank)
• 3 l buttermilk
• 1 bundle thyme
• 1 bundle marjoram
• 1 bundle parsley
• 5 piment berries
• 10 juniper berries
• 1.5 tsp black peppercorns
• 1 onion (peeled and roughly chopped)
• 250 g Gjetost (Norwegian goat cheese)
• 1 tbsp Vegetable oil
• 1 tbsp butter
• 0.5 l milk
• 250 g sour cream
• 125 g heavy cream
• 300 g white cabbage leaf (blanched in salted water and sautéed in oil)
• 1 tbsp vinegar
• 200 g lingonberries
• 100 g sugar

Instructions

1. 1.

   Debone the shank at the upper end near the joint, creating a meat pocket. Leave the lower bone intact. Marinate overnight in buttermilk.

2. 2.

   Drain the venison shank and pat dry. Finely chop the removed herb leaves, piment, juniper, pepper, and onion. Rub the mixture onto the inside and outside of the shank. Crumble half of the cheese into the meat pocket of the deboned portion. Fold the edges back over and tie with kitchen twine. Heat oil and butter in a braising pot. Brown the shank all around. Add milk. Braise the meat covered for about 2½ hours on low heat. Remove the shank, keep warm. Strain the cooking liquid through a sieve. Reduce with crème fraîche and cream, let it thicken slightly, then stir in the remaining cheese and season to taste. Remove the kitchen twine from the meat. Season the cabbage leaves with pepper, salt, and vinegar. Toss lingonberries in caramelized sugar.

3. 3.

   To serve, slice the venison shank, arrange on plates, pour sauce over, and garnish with lingonberries and white cabbage.