Venison Roast with Beans

Ingredients

• 1 kg venison shank (boneless)
• Salt
• freshly ground pepper
• 1 head of garlic
• 4 tbsp oil (40 ml)
• 1 sprig bay leaf
• 125 ml alcohol-free red wine
• 400 ml game stock
• 250 g green beans
• 240 g white beans
• 100 g cherry tomatoes
• 1 sprig rosemary
• 2 tbsp dark sauce thickener

Instructions

1. 1.

   Pat the venison shank dry and rub with salt and pepper. Remove the outer skins of the garlic head so it remains intact. Heat 2 tablespoons of oil in a shallow roasting pan, sear the meat all around, then add the garlic. Add the bay leaf to the meat and deglaze with red wine. Pour in the game stock. Roast in a preheated oven at 180°C (fan 160°C; gas: level 2-3) for about an hour.

2. 2.

   Meanwhile rinse and trim the green beans, cooking them in salted water for 10–12 minutes. Place the white beans on a sieve and rinse. Wash, trim, and halve the tomatoes. Heat the remaining oil in a pan, quickly sauté the tomatoes, strip rosemary from its stem, and add it with the beans to the tomatoes over medium heat. Season with salt and pepper. Drain the green beans, let them dry well, then mix into the tomato‑bean mixture. Keep warm.

3. 3.

   Remove the meat from the stock and let it rest for 5 minutes. Remove the bay leaf and garlic from the stock, loosen the browned bits with a little water. Whisk in the sauce thickener and bring to a boil once on the stove. Season the sauce with salt and pepper.

4. 4.

   Slice the meat. Plate the venison roast with beans and pour over the sauce. Garnish with the bay leaf and garlic as desired.