Venison Roast

Ingredients

• 800 g venison loin
• 20 g butter
• 200 ml red wine
• 400 g venison bones (finely chopped by butcher)
• 400 ml wild stock (from glass)
• 1 tbsp Tomato Paste
• 0.5 stalk leek
• 0.25 celery root
• 1 onion
• 1 Carrot
• 5 tbsp vegetable oil
• 250 g chanterelles
• 2 shallots
• 3 tbsp butter
• 2 fresh figs
• 1 tbsp currant jam
• 0.125 l red wine
• 1 cinnamon stick
• 1 tsp cloves powder
• 300 g frozen Brussels sprouts
• 250 g cornmeal
• 0.5 l milk
• 1 tbsp butter
• 2 tbsp butter (for frying)
• Salt
• black pepper (ground)

Instructions

1. 1.

   Heat the milk with butter for the polenta stars, stir in the polenta, bring to a boil and let it simmer on low heat for 20 minutes while stirring. Let cool slightly, spread onto a greased tray, cool again, then cut out star shapes.

2. 2.

   Clean and finely chop vegetables. Dice onion finely. Sauté all together with bones in 2 tbsp oil until browned, add red wine and wild stock, and simmer for 30 minutes. Rinse the venison back, remove sinews. Heat remaining oil with butter in a roasting pan, sear the venison all over in hot butter, then roast in oven at 220°C for 20 minutes. Strain the wild stock through a fine sieve and reduce by half. Baste the venison with 1/8 l of wild stock halfway through cooking. Remove from oven, wrap in foil. Bring the roasting liquid to a boil again, keep sauce warm. Warm Brussels sprouts with a little water according to package instructions. Fry the polenta stars in butter in portions.

3. 3.

   Clean chanterelles. Peel and finely chop shallots. Sauté both in butter for 5 minutes, season with salt and pepper.

4. 4.

   For fig confit, peel and quarter figs. Heat red wine with cloves, cinnamon and currant jam, add figs and bring to a boil once.

5. 5.

   Separate the venison from bones, slice into strips, arrange on plates with chanterelles, polenta stars and fig confit, drizzle sauce over, serve with Brussels sprouts.