Venison Roast

Ingredients

• 2 carrots
• 2 onions
• 2 Garlic cloves
• 200 g turnip celery
• 1 venison shank about 1.4 kg (with bone)
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 1 tbsp Tomato Paste
• 400 ml red wine
• 400 ml game stock
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• a handful thyme
• 200 g waxy potatoes
• 200 g turnip celery
• 200 g parsley root
• 200 ml milk
• 100 ml heavy cream
• 200 ml vegetable broth
• Salt
• nutmeg
• 2 tbsp butter
• 2 tbsp butter
• 1 tbsp sugar
• 350 g chestnuts (pre-cooked)

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

2. 2.

   Peel and dice carrots, onions, garlic, and turnip celery. Pat the shank dry and season with salt and pepper. In a hot roasting pan, brown the meat all over in clarified butter. Add the vegetables and sauté briefly. Stir in tomato paste and deglaze with wine and a splash of game stock. Add bay leaf, juniper berries, peppercorns, and thyme; roast for about 1½ hours, basting with sauce as needed.

3. 3.

   Meanwhile, peel, wash, and cube potatoes, turnip celery, and parsley root for the mash. Place in a pot with milk, cream, and broth. Season with salt and nutmeg and simmer until tender, about 20 minutes. If too much liquid remains, drain, add butter, and mash to a creamy consistency, adding reserved liquid if necessary. Keep warm.

4. 4.

   Whisk clarified butter with sugar; fold in chestnuts and lightly caramelize. Deglaze with water and simmer for 4–5 minutes until thickened.

5. 5.

   Remove the roasting pan from the oven, taste the sauce, and serve on the pan with the mash and chestnuts alongside.