Venison Roast

Ingredients

• 1 venison leg (about 1.5 kg)
• 2 tbsp oil
• 100 g bacon rind
• 2 onions
• 2 carrots
• 200 g celery
• 0.5 l game stock
• pomegranate seeds
• 200 g chanterelles
• 200 g Swiss chard
• 1 Shallot
• 2 tbsp butter
• Salt
• ground pepper
• 2 tbsp black currant jelly
• marinade
• 1 bay leaf
• 5 juniper berries
• 5 allspice berries
• 1 l red wine
• 0.125 l red wine vinegar
• 500 g potatoes (starchy, boiling type)
• 150 ml milk
• 2 tbsp butter
• Salt
• Grated nutmeg

Instructions

1. 1.

   Mix the ingredients for the marinade and marinate the venison leg in it for 3 days in a cool place, basting with the marinade every few hours. Remove the leg, let it drain well, strain the marinade through a sieve, then rub the leg with salt and pepper. Heat oil in a large roasting pan and brown the leg on all sides. Peel and chop an onion. Add bacon rind, peeled and roughly chopped onions, carrots, and celery and sauté. Pour in half of the marinade and stock, then braise in a preheated oven at 160 °C (325 °F) for about 1.5 hours, basting with sauce frequently.

2. 2.

   For the mash, boil potatoes in salted water for about 30 minutes until tender. Peel and press through a potato masher. Mix in hot milk and butter pieces until creamy (add more or less milk as needed). Season with salt and nutmeg.

3. 3.

   For the vegetables, clean chanterelles and slice them. Wash Swiss chard, remove tough stems, and cut into bite‑sized pieces. Sauté together in hot butter for about 2 minutes, then simmer, seasoning with salt and pepper.

4. 4.

   At the end of cooking, remove the meat from the sauce and let it rest wrapped in foil. Strain the sauce and reduce until thickened. Add black currant jelly and pomegranate seeds, season with salt and pepper. Serve on warmed plates, place sliced meat on top, add vegetables, and serve with potato mash.