Venison Roast

Ingredients

• 1.5 kg venison shank (1 venison shank)
• 1 tsp crushed juniper berries
• 1 l good dry red wine
• 500 ml clear meat broth
• 2 bunches mirepoix vegetables
• 150 g chanterelles
• 150 g small button mushrooms
• 3 tbsp butter
• 250 g heavy cream
• 6 tsp lingonberry jam (jar)
• 2 tbsp butter (for frying)
• 1 tbsp oil (for frying)
• Salt
• freshly ground pepper

Instructions

1. 1.

   Tie the shank with kitchen twine, season with salt and pepper. Rub the meat with crushed juniper berries and sear it in a hot mixture of oil and butter in a roasting pan until browned. Remove the meat. Add the washed and finely chopped mirepoix to the pan and roast well; deglaze with red wine and broth and bring to a boil. Return the meat, place the pan in a preheated oven at 180°C, and bake for about 1.5 hours.

2. 2.

   Remove the shank and keep it warm covered with foil while you finish the sauce.

3. 3.

   Strain the stock through a fine sieve into a saucepan, reduce to 250 ml, then add cream, reduce by another third, and season with salt and pepper.

4. 4.

   Clean the chanterelles and button mushrooms, cutting them if needed. Sauté the mushrooms in hot butter in batches until fragrant, seasoning with salt and pepper; keep warm.

5. 5.

   For serving slice the shank into portions and arrange it with the mushrooms on a plate, offering the sauce separately. Serve with bread dumplings and napkins.